Fast Cooking Methods Roasted Poblano Peppers with Chicken Queso Cheese Sauce Very Delicious

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How are you mother, now you get cook recipe Roasted Poblano Peppers with Chicken & Queso Cheese Sauce with 21 ingredients and 8 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 21 ingredients and 8 stages of easy cooking Roasted Poblano Peppers with Chicken & Queso Cheese Sauce.

Ingredients all Roasted Poblano Peppers with Chicken & Queso Cheese Sauce #

1. Prepare 5 : Poblano Peppers.

2. Prepare : Shredded Chicken:.

3. Needed 2 : Large Chicken Breast, boneless skinless.

4. Needed 1 Cup : White Rice cooked.

5. Prepare 1 Cup : Queso Fresco shredded.

6. Prepare 1 (8 oz.) : Can of Diced Tomatoes.

7. Prepare 1 : Garlic Clove minced.

8. Prepare 1 tsp : Adobo Seasoning.

9. Prepare 1 tsp : Chipotle Seasoning.

10. Prepare 1 tsp : Chili Powder.

11. Prepare 1 tsp : Cumin.

12. Needed 1/2 tsp : Sea Salt.

13. Prepare : Olive Oil.

14. Needed : Queso Sauce:.

15. Needed 1 Cup : Queso Fresco.

16. Prepare 2 Slices : Havarti cheese.

17. Prepare 2 Tbsp : Butter.

18. Needed 1 Tbsp : All-purpose flour.

19. Needed 1/2 Cup : Whole Milk.

20. Needed 1/4 Cup : Heavy Whipping Cream.

21. Needed 1/2 Tbsp : Paprika.

If all raw materials Roasted Poblano Peppers with Chicken & Queso Cheese Sauce it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Step by Step Cooking 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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