Chicken With Poblano Chiles Sour Cream And Cheese Recipes

CHICKEN WITH CREAMY POBLANO SAUCE

Steps:

• Turn on your oven-broiler to the high setting in preparation to roast the peppers, onion, and garlic. As I mentioned in my notes, you do not need to use your oven to roast the peppers and the other ingredients if you have a gas stove, you can even roast them over a regular griddle. If you use this oven version, take advantage and also use the hot oven to warm other foods.
• Place the poblano peppers, onion slices, and garlic clove on a baking sheet covered with aluminum foil, roast for about 2 minutes per side. Remove garlic promptly since it will be ready quickly.
• Remove from oven and lightly wrap with the aluminum foil for about 5 minutes.
• Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 minutes per side. The cooking time will depend on the thickness of the chicken cutlets. Do not overcook, since they will keep cooking with the Poblano salsa. Remove from the frying pan, place on a plate and cover with aluminum foil.
• Clean peppers removing the charred skins, open the peppers by making a slit from top to bottom and remove the seeds and veins. Reserve one half of one pepper and cut into small strips.
• Place the rest of the peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in your blender. Process until you have a beautiful creamy sauce.
• Melt butter in the same frying pan, and pour the sauce. Gently simmer on a medium heat, allow cooking for 5 minutes, adding the chicken, and keep cooking for another 5-6 minutes. Keep the heat low to avoid the creamy sauce from curdling.

CREAMY POBLANO CHICKEN

Steps:

• Slice one poblano pepper into thin strips.
• Roast the other pepper: If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars - you want it black on all sides. If you don't have a gas stove, turn your broiler on and roast the pepper on the top rack until it is blackened on all sides. Once the pepper is roasted, transfer to a large plastic baggie or a bowl covered with plastic wrap and let steam while you sear the chicken. Once they've sat for about 10 minutes, pull them out and peel the skin off. Take out the membranes and seeds as well.
• While the peppers steam: Heat a large skillet over a medium heat. Add two tablespoons butter or olive oil. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, about 4-5 minutes. Flip and do the same on the other side. Sear until cooked through, another 3-4 minutes. Take the chicken out and set aside. Don't worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.
• Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and sliced peppers (the sliced peppers you did not roast and steam). Saute for about 5 minutes until softened. Season with a little salt . Add the garlic and cook another minute.
• While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper mixture back into the skillet with the sliced peppers, onions, and garlic. Stir in the remaining 1/2 cup chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.

CREAMY POBLANO CHICKEN

Steps:

• Prepare biscuits, and bake while fixing chicken.
• Melt butter in a Dutch oven or large heavy saucepan.
• Add onion, poblanos, and garlic, and saute for 5 minutes.
• Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
• Stir in soup and sour cream.
• Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
• Serve over Cornbread Biscuits.
• Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
• In a small bowl, stir together egg, milk, melted butter, and corn.
• When combined, add to dry mixture, and stir just until dry ingredients are moistened.
• Pour into a well greased 10" pie plate or 9x9" square pan.
• Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.

DELICIOUS CHICKEN POBLANO

Steps:

• Shake pepper and thyme on chicken breasts.
• Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
• Set aside in a baking dish and preheat oven to 375 degrees.
• In a saute pan, melt butter and saute onion and poblano peppers till soft.
• Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
• Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
• Turn on blender and puree, leaving some of the texture- set aside.
• Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
• Take the remainder of the peppers and onion and place them on top of the chickens.
• Cover the top with cheese and lightly sprinkle thyme on top of everything.
• Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
• Serving suggestion: With rice!

CHICKEN ENCHILADAS W/ POBLANO CREAM SAUCE

Steps:

• To roast poblanos, slice in half, seed, flatten halves with palm of hand and place skin-side-up on cookie sheet. Broil for about 10 minutes on top rack of oven until skin is brown and bubbly. Immediately remove to plastic bag or container and place in refrigerator (this makes peeling skin very easy later!).
• Meanwhile, season chicken with garlic salt and black pepper. Bake at 425° for about 30 minutes.
• Remove chicken from oven and set oven temp at 350°. Allow to rest to maintain juiciness. Reserve cooking juices. Shred chicken by lightly pulsing in blender or pulling apart with two forks. Set aside.
• Peel and discard skin from cooled poblanos. Place poblano "meat" in blender, add cream of chicken soup and reserved juice from chicken's baking pan. Puree until smooth.
• Place about 2 Tbsp shredded chicken in a tortilla and top with a little shredded cheese and onion. Roll up and place in 11x13 baking dish. Repeat for all tortillas in package.
• Sprinkle tops of enchiladas with any extra cheese and onion. Pour poblano cream sauce over enchiladas, covering completely. Bake in 350° oven for about 30 minutes, til warmed through. Serve with side of rice and shredded lettuce.

ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

Steps:

• To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
• Combine the first 8 ingredients in a bowl. Set aside.
• To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
• Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
• Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
• In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
• Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
• Bake at 375 degrees for 20 minutes or until warm and bubbly!
• Garnish with green onions.