Serves 1
Directions
- 1Begin by prepping the chicken: cut 2 pounds of chicken breast into small cubes.
- 2Drizzle a little bit of oil and season the chicken with salt, garlic powder, ground cumin and black pepper.
- 3Make sure everything gets well mixed.
- 4Set the chicken aside to prepare the peppers.
- 5Roast the cleaned chile poblanos until nice and roasted all around.
- 6Transfer the roasted peppers to a container or ziplock bag.
- 7Cover them and allow them to sweat for about 10 minutes.
- 8After 10 minutes, peel the chile poblanos.
- 9Heat a pan over medium high heat until nice and hot.
- 10Add the chicken and allow it to cook for about 3 minutes until fully cooked.
- 11Remove the cooked chicken from the pan and repeat the process with the rest of the chicken.
- 12Once all chicken is cooked, reduce the heat to medium low.
- 13In the same pan, melt 2 and 1/2 tablespoons of butter.
- 14Once the butter melts, add 2 minced garlic cloves and 1/4 of an onion.
- 15Mix it and scrape the bottom of your pan to remove all the burnt bits.
- 16Sauté for a couple minutes.
- 17After 2 minutes, add the drained corn.
- 18Mix it and allow it to cook for 1 minute.
- 19After the minute, add the cream cheese and allow it to melt.
- 20Once the cream cheese melts, add the sour cream and mix it in.
- 21Add the chicken broth and mix it.
- 22Add 1 cup of heavy cream.
- 23Season with a little salt and black pepper and bring it to a simmer.
- 24Once the sauce comes to a simmer, it should have thickened up. Taste it for salt and adjust if needed.
- 25Slowly add the queso Oaxaca and allow it to melt.
- 26Once the cheese melts, reduce the heat to the lowest setting and allow it to continue cooking.
- 27Grab a poblano, create a slit, and stuff it with some queso and medium cheddar cheese.
- 28Stuff the poblano with chicken.
- 29Repeat the stuffing process with the rest of the poblanos.
- 30Top the stuffed poblanos with the sauce.
- 31Lastly, top the poblanos with some more queso Oaxaca.
- 32Place the chile poblanos in a broiler for 5 minutes.
- 33After 5 minutes, the chiles are done and ready to serve.
Ingredients
- 2 lbs chicken breast
- 1 tsp garlic salt
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 6 poblano peppers
- 2.5 tbsp butter
- 2 minced garlic cloves
- 0.25 onion finely chopped
- 1 can sweet corn; drained
- 4 oz cream cheese
- 0.25 sour cream
- 0.5 cup chicken broth
- 1 cup heavy cream
- Queso Oaxaca
- medium cheddar cheese
Equipment
containerziplock bagpanbroiler
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