Steps to Prepare Homemade Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce.

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, roasted poblano peppers with chicken & queso cheese sauce. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes yummy. It's enjoyed by millions every day. They are fine and they look wonderful. Roasted Poblano Peppers with Chicken & Queso Cheese Sauce is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook roasted poblano peppers with chicken & queso cheese sauce using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:

{Prepare of Poblano Peppers.
{Take of Shredded Chicken:.
{Make ready of Large Chicken Breast, boneless skinless.
{Make ready of White Rice cooked.
{Get of Queso Fresco shredded.
{Prepare of Can of Diced Tomatoes.
{Make ready of Garlic Clove minced.
{Make ready of Adobo Seasoning.
{Get of Chipotle Seasoning.
{Take of Chili Powder.
{Make ready of Cumin.
{Prepare of Sea Salt.
{Get of Olive Oil.
{Get of Queso Sauce:.
{Prepare of Queso Fresco.
{Make ready of Havarti cheese.
{Prepare of Butter.
{Make ready of All-purpose flour.
{Take of Whole Milk.
{Prepare of Heavy Whipping Cream.
{Make ready of Paprika.

Instructions to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:

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..
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..
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..
Place peppers in large bowl, cover tightly with plastic wrap for 10 minutes..
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..
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..
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..
Drizzle queso Sauce over each pepper and serve..

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