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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted poblano peppers with chicken & queso cheese sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have roasted poblano peppers with chicken & queso cheese sauce using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:
  1. Prepare Poblano Peppers
  2. Take Shredded Chicken:
  3. Make ready Large Chicken Breast, boneless skinless
  4. Make ready White Rice cooked
  5. Make ready Queso Fresco shredded
  6. Make ready Can of Diced Tomatoes
  7. Take Garlic Clove minced
  8. Prepare Adobo Seasoning
  9. Make ready Chipotle Seasoning
  10. Prepare Chili Powder
  11. Prepare Cumin
  12. Get Sea Salt
  13. Take Olive Oil
  14. Get Queso Sauce:
  15. Prepare Queso Fresco
  16. Take Havarti cheese
  17. Make ready Butter
  18. Prepare All-purpose flour
  19. Prepare Whole Milk
  20. Prepare Heavy Whipping Cream
  21. Get Paprika
Steps to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:
  1. 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.
  2. 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.
  3. 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.
  4. Place peppers in large bowl, cover tightly with plastic wrap for 10 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Drizzle queso Sauce over each pepper and serve.

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