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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted poblano peppers with chicken & queso cheese sauce. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is something which I’ve loved my whole life.

To get started with this recipe, we must 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 can achieve that.

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