Simple Way to Make Delicious Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted poblano peppers with chicken & queso cheese sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. 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 have to first prepare a few components. You can cook 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. Take 5 Poblano Peppers
2. Take Shredded Chicken:
3. Prepare 2 Large Chicken Breast, boneless skinless
4. Make ready 1 Cup White Rice cooked
5. Prepare 1 Cup Queso Fresco shredded
6. Make ready 1 (8 oz.) Can of Diced Tomatoes
7. Take 1 Garlic Clove minced
8. Prepare 1 tsp Adobo Seasoning
9. Prepare 1 tsp Chipotle Seasoning
10. Take 1 tsp Chili Powder
11. Get 1 tsp Cumin
12. Make ready 1/2 tsp Sea Salt
13. Take Olive Oil
14. Get Queso Sauce:
15. Take 1 Cup Queso Fresco
16. Make ready 2 Slices Havarti cheese
17. Take 2 Tbsp Butter
18. Make ready 1 Tbsp All-purpose flour
19. Get 1/2 Cup Whole Milk
20. Make ready 1/4 Cup Heavy Whipping Cream
21. Take 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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