Recipe: Perfect Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce. They're earthy and rich and, to me, somewhat addictive. I just can't get enough of them. Roasting them is quite easy, and there are several ways you can do so, which I will outline below, including roasting them over an open flame.

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. Place the diced cabbage and pepper on the foil. Season the poblano pepper and chicken with the canola oil, half the salt and pepper and put onto a baking sheet lined with foil. You can cook Roasted Poblano Peppers with Chicken & Queso Cheese Sauce using 21 ingredients and 8 steps. Here is how you cook that.

Ingredients of Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

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

While the food is roasting start the soup by adding in the butter and flour into a large. Remove from oven and allow to cool enough to pick them up. Roasted Corn and Poblano Burrito Bowl. Using leftover roasted chicken and cooked rice speeds up the already quick prep.

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

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..

Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be. Poblano peppers are as delicious as they are beautiful. Get recipes for chiles rellenos, enchiladas, soup, and more! Freshly roasted poblano chiles and sour cream create a piquant sauce bathing these chicken enchiladas. There are many methods for roasting poblano peppers: on a gas flame, on a grill, in the oven, or using your broiler.

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