Roasted Poblano Peppers with Chicken & Queso Cheese Sauce. Place roasted poblano pepper in a heat-proof bowl and cover the top with a dish towel or plastic wrap. I frequently have leftover rotisserie chicken meat so I know what I'm going to make next time. Thank you for the suggestion! 🙂.

I roast poblano peppers all year long, as they're readily available in the grocery stores near me, though I've also grown many poblano types in my garden. They're earthy and rich and, to me, somewhat addictive. I chose to make this Creamy Roasted Poblano Pepper and Chicken Soup on the Samsung Gas Cooktop because one of the first steps is to roast the poblano peppers. You can cook Roasted Poblano Peppers with Chicken & Queso Cheese Sauce using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

Prepare 5 of Poblano Peppers.
Prepare of Shredded Chicken:.
You need 2 of Large Chicken Breast, boneless skinless.
You need 1 Cup of White Rice cooked.
It's 1 Cup of Queso Fresco shredded.
It's 1 (8 oz.) of Can of Diced Tomatoes.
You need 1 of Garlic Clove minced.
Prepare 1 tsp of Adobo Seasoning.
You need 1 tsp of Chipotle Seasoning.
You need 1 tsp of Chili Powder.
It's 1 tsp of Cumin.
It's 1/2 tsp of Sea Salt.
Prepare of Olive Oil.
Prepare of Queso Sauce:.
Prepare 1 Cup of Queso Fresco.
Prepare 2 Slices of Havarti cheese.
You need 2 Tbsp of Butter.
It's 1 Tbsp of All-purpose flour.
Prepare 1/2 Cup of Whole Milk.
You need 1/4 Cup of Heavy Whipping Cream.
Prepare 1/2 Tbsp of Paprika.

Place the diced cabbage and pepper on the foil. The spice of poblano peppers gives this dish of roasted chicken and potatoes a lively kick. To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Add to skillet along with chicken broth.

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce step by step

Chicken: Season chicken with Adobo, Chipotle and Salt. Sear until brown in olive oil. Stir diced tomatoes, chili powder, cumin and salt in small stock pot. Add chicken. Bring to boil, then reduce heat, cover and simmer for 1 hour..
Shred chicken and return to liquid. Cook on medium, stirring regularly until majority of liquid has reduced. About 30 minutes. Remove from heat. Allow to cool. Add rice and shredded queso. Cover with plastic wrap and place in refrigerator..
Roasted Poblano: in smoker/grill allow lump charcoal to get white-grey. Place Poblanos directly on coals and turn frequently until blackened blisters form all over Pepper..
Place peppers in large bowl, cover tightly with plastic wrap for 10 minutes..
Use a paper towel to brush off charred skin. Cut peppers in half lengthwise in, brush away seeds and remove stem. Lay flat and chill in refrigerator..
Queso Sauce: melt butter until bubbling then add flour and whisk into golden smooth paste. Add milk and whipping cream and continue stirring until thickened. Add cheeses and whisk until silly smooth..
Stuffed Poblanos: arrange pepper halves on baking sheet. Top each with evenly spread chicken mixture. Roast at 300° for approximately 30 minutes or until hot..
Drizzle queso Sauce over each pepper and serve..

This healthy Mexican-style chicken casserole features chopped cooked chicken, poblano chiles, zucchini, corn, bottled salsa, and crushed tortilla chips and is a great choice for weeknight dinners. This recipe calls for a medley of various vegetables, each boasting their own nutritional value. Creamy Chicken Poblano Pepper Soup made with red bell peppers, corn, black beans, roasted poblano peppers and lime One of my favorite things about this soup is that the chicken and the poblano peppers are roasted in the oven. For an added shortcut and flavor I use. Hearty chicken soup with sweet potatoes gets a spicy kick from roasted poblano peppers and zesty tomatoes.