Directions
- 1Begin by prepping the chicken: cut 2 lbs of chicken breast into small cubes.
- 2Drizzle a little oil on the chicken and season with salt, garlic powder, ground cumin, and black pepper.
- 3Mix well and set aside.
- 4Roast the cleaned chile poblanos until nicely roasted all around.
- 5Transfer the roasted peppers to a container or ziplock bag, cover, and allow them to sweat for about 10 minutes.
- 6After 10 minutes, peel the chile poblanos.
- 7Heat a pan over medium-high heat.
- 8Add the chicken to the hot pan and cook for about 3 minutes until fully cooked.
- 9Remove the cooked chicken from the pan and repeat with any remaining chicken.
- 10Once all chicken is cooked, reduce the heat to medium-low.
- 11Melt 2 1/2 tablespoons of butter in the pan.
- 12Once the butter melts, add 2 minced garlic cloves and 1/4 of an onion.
- 13Mix and scrape the bottom of the pan to remove burnt bits.
- 14Sauté for a couple of minutes.
- 15After 2 minutes, add the drained corn, mix, and cook for 1 minute.
- 16After 1 minute, add the cream cheese and allow it to melt.
- 17Once the cream cheese melts, add the sour cream and mix it in.
- 18Add the chicken broth and mix.
- 19Add 1 cup of heavy cream, season with a little salt and black pepper, and bring to a simmer.
- 20Once the sauce thickens, taste for salt and adjust if needed.
- 21Slowly add the queso Oaxaca and allow it to melt.
- 22Once the cheese melts, reduce the heat to the lowest setting and allow it to continue cooking.
- 23While the sauce cooks, grab a poblano, create a slit, and stuff it with queso Oaxaca, medium cheddar cheese, and chicken.
- 24Repeat the stuffing process with the rest of the poblanos.
- 25Top the stuffed poblanos with the sauce.
- 26Lastly, top with more queso Oaxaca.
- 27Place the chile poblanos in a broiler for 5 minutes.
- 28After 5 minutes, the chiles are done and ready to serve.
Ingredients
- 2 lbs chicken breast or thighs
- 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
- 1 serving love
Equipment
pancontainerziplock bagbroiler
Tips
- Scrape the bottom of your pan to remove burnt bits.
- Taste the sauce for salt and adjust as needed.
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