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 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
ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!
Provided by KPD123
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
- Combine the first 8 ingredients in a bowl. Set aside.
- To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
- Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
- Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
- In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
- Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
- Bake at 375 degrees for 20 minutes or until warm and bubbly!
- Garnish with green onions.
Nutrition Facts : Calories 762, Fat 43.4, SaturatedFat 20.3, Cholesterol 133.1, Sodium 1188.5, Carbohydrate 54.9, Fiber 5.7, Sugar 5.5, Protein 38.6
LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE
Steps:
- For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
- For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
- Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
- For the enchiladas: Preheat oven to 420 degrees F.
- Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.
POBLANO CREAM SAUCE
Categories Pepper
Number Of Ingredients 7
Steps:
- Roast Poblano Chilis on a rack or on a gas burner, or broil until charred. Put peppers in paper bag-let them sweat for 15 minutes. Peel and remove seeds and ribs. Chop 2 peppers coarsely and set aside. Save other 2 for garnish. Melt butter in skillet over medium heat. Add Garlic and Onion and saute til onion browns. About 4-5 minutes. Stir in broth and cream. Boil and reduce heat and simmer until the sauce begins to thicken about 5 minutes. Stir in chopped chilis and simmer 1 minute. Puree in blender. Return sauce to skillet, add salt and pepper to taste and keep warm. Use cilantro chopped as garnish.
CHICKEN WITH POBLANO CREAM SAUCE
Some call it chicken with poblano cream sauce. Others call it chicken rajas con crema. We call it a 25-minute dish that'll please the whole family.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook onions and peppers in hot oil in large skillet on medium heat 12 to 15 min. or until crisp-tender, stirring occasionally.
- Meanwhile, mix garlic powder and pepper; sprinkle over chicken. Cook in separate nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF).
- Add cheese to vegetables in skillet; cook and stir 3 to 5 min. or until melted. Remove from heat. Stir in sour cream. Serve over chicken.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
GRILLED PORK CHOPS WITH POBLANO CREAM SAUCE
My mom gave me a ton of poblano peppers from her garden ... I had never used these before and went online to find something to do with them. I found this recipe in my search and WOW, it is good !! I hope you all like it too !!
Provided by pammyt
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the Poblano Cream Sauce:.
- Roast Poblano chilies on rack over gas burner or on pan beneath broiler until charred on all sides.
- Put roasted peppers in paper bag and fold end over to seal. Let stand to allow peppers to sweat, about 15 minutes.
- Peel peppers, then cut each in half and remove ribs and seeds.
- Chop peppers coarsely and set aside.
- Melt butter in skillet over medium heat.
- Add garlic and onion and sauté until onion just begins to brown, 4 to 5 minutes.
- Stir in broth and whipping cream.
- Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minute.
- Stir in chopped chilies and simmer 1 minute.
- add salt and pepper to taste and keep warm.
- For the pork chops:.
- Season with Malibu (or other seasoning) and grill on outdoor grill, 3-4 minutes on each side
- To serve:.
- Plate pork chop and cover with Poblano Cream Sauce.
- Enjoy !
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THE BEST POBLANO CREAM SAUCE RECIPE - THE KITTCHEN
From thekittchen.com
Reviews 13Calories 1532 per servingEstimated Reading Time 3 mins
- Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy sauce.
- Next, melt the butter in a saucepan over medium heat. Then add the garlic and onions. Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes.
- Pour the poblano mixture into a blender and liquify. Season with salt, pepper, and cumin, and add 1/2 cup sour cream. Blend to combine. Add more sour cream and salt to taste.
POBLANO CREAM SAUCE RECIPE {VIDEO} - THE LIVE-IN KITCHEN
From theliveinkitchen.com
3.2/5 (9)Video Duration 58 secCategory SauceCalories 1172 per serving
- Remove stem, seeds, and ribs from the poblano peppers. Cut the pepper into large pieces that will lay flat on a baking sheet. I do this bu cutting off the top, then cutting the body of the pepper into about four large chunks. You can press down on any pieces sticking up and it should crack the pepper enough to flatten it out. You just don’t want any pieces sticking up a lot higher than the rest of them.
- Broil the flattened peppers skin-side up until blistered and charred, about five minutes. Immediately transfer the peppers to a bowl and cover tightly with plastic wrap. Allow the peppers to steam for about ten minutes. The skin should peel off easily Remove the skin from the peppers. It’s ok if a few bits remain.
- Place the roasted peppers in a food processor along with the onion, cilantro, garlic, heavy cream, and sour cream. Process just until smooth.
4-INGREDIENT ROASTED POBLANO CREAM SAUCE - CHILI PEPPER …
From chilipeppermadness.com
5/5 (10)Total Time 20 minsCategory Main Course, SalsaCalories 26 per serving
- Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
- Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
- Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
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