CHICKEN WITH POBLANO CREAM SAUCE
Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
- Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
- Puree in blender; add water if too thick. Season with salt and pepper.
- Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.
Nutrition Facts : Calories 275 g, Fat 15 g, Protein 28 g
POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE
Steps:
- For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
- Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
- Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
- Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
- When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.
CHICKEN TAQUITOS WITH ROASTED POBLANO CHEESE SAUCE
Corn tortillas with a generous chicken filling are rolled up and fried into crunchy taquitos. Instead of the typical sour cream or salsa, we top these taquitos with a flavorful cheese sauce made with roasted poblano chiles and a splash of hot sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 serving
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a baking sheet with foil.
- Put the poblano skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblano to a small bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblano under cold water and remove and discard the skin. Cut the poblano into very small pieces and return to the bowl.
- Toss the chicken with the oil, chili powder and 3/4 teaspoon salt in a medium bowl. Transfer to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes, cut into chunks and transfer to a food processor. Add 1 cup of the cheese, half of the scallions and 1/4 teaspoon salt; pulse until the mixture is coarse and holds together when squeezed.
- Melt the butter in a small saucepan over medium heat. Add the flour and stir until the mixture is light brown, about 45 seconds. Whisk in the milk and cook, whisking until the mixture begins to bubble and thicken, about 4 minutes. Whisk in the remaining 1 cup cheese. Stir in the chopped poblanos, hot sauce, garlic and 3/4 teaspoon salt. Set aside and keep warm.
- Wrap the tortillas in a damp cloth and heat in the microwave for 1 minute so they are warm and pliable. Lay the tortillas out and spread 1/4 cup of the filling in the middle of each. Roll each up and secure with a toothpick. Push the filling into the ends a little so that it doesn't fall out.
- Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is shimmering and hot, add half the taquitos and fry, turning as needed, until golden brown on all sides, about 4 minutes. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining taquitos.
- Remove the toothpicks and arrange the taquitos on a serving platter. Drizzle with some of the cheese sauce and top with the remaining scallions.
CHICKEN WITH POBLANO CREAM SAUCE
Steps:
- Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
- Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
- Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.
CHICKEN WITH POBLANO SAUCE
An exotic, fairly spicy recipe that will impress everyone, while being quite straightforward to prepare! And if you have extra sauce, it's great over veggies too. Don't know where this recipe came from.
Provided by lecole54
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place evaporated milk, poblanos, garlic and bouillon in a blender. Blend to desired consistency (chunky or smooth sauce).
- Melt butter in a medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in the poblano mixture. Cook over medium heat, stirring constantly, until the mixture comes just to a boil and thickens. Makes about 2 cups.
- To serve: place cooked chicken breasts on individual plates or serving platter; spoon small amount of sauce over each. Pour remaining sauce in bowl or small pitcher to pass around the table.
Nutrition Facts : Calories 246.5, Fat 8.3, SaturatedFat 4.3, Cholesterol 90, Sodium 215.4, Carbohydrate 10.1, Fiber 1.5, Sugar 0.1, Protein 32.1
CHICKEN BREASTS IN POBLANO SAUCE
This yummy recipe comes from Jalapenos, a local Mexican restaurant. It was originally published in the Houston Chronicle food section, in an article for Cinco de Mayo.I have made it with light butter and fat-free heavy cream or half-and-half to cut down on the fat grams and it is still delicious!
Provided by Leslie in Texas
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes.
- Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens.
- Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
- Reduce oven temperature to 350 degrees.
- Melt 2 Tablespoons of butter in a small saucepan.
- Add flour and stir over medium heat until thick.
- In a blender or food processor,pure'e half of the poblano together with the milk.
- Add to the flour mixture, mix well, and whisk in heavy cream.
- Cook over low heat until thick and bubbly, stirring often. Add salt to taste.
- Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side.
- Cut remaining poblano in strips.
- Cover chicken breasts with poblano strips,sauce and cheese.
- Bake for 10-12 minutes, or until cheese has melted.
Nutrition Facts : Calories 505.6, Fat 40.7, SaturatedFat 24.2, Cholesterol 200.8, Sodium 334.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.7, Protein 30
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
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