Creamy Poblano Chicken
"This recipe was originally served over cornbread waffles, which were a real big pain to make. Make cornbread instead! It's just as good and definitely gives you something to soak up the gravy !!!!"
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 3 tablespoons butter or 3 tablespoons margarine
- 1 large sweet onion, chopped
- 2 poblano chiles, seeded and diced
- 3 -4 cloves garlic, minced
- 4 -5 boneless skinless chicken breast halves, fat discarded,washed,dried,and cut into bite size pieces
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (10 3/4 ounce) can cream of chicken and mushroom soup, undiluted
- 1 cup sour cream
- 8 ounces shredded sharp cheddar cheese (about 2 cups)
-
Cornbread Biscuits
- 1 1⁄2 cups cornmeal
- 1⁄2 cup flour
- 2 1⁄2 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 large egg
- 1 1⁄2 cups milk
- 1⁄4 cup melted butter or 1/4 cup margarine
- 1 1⁄2 cups frozen white shoepeg corn, thawed or 1 1/2 cups other frozen corn kernels
directions
- Prepare biscuits, and bake while fixing chicken.
- Melt butter in a Dutch oven or large heavy saucepan.
- Add onion, poblanos, and garlic, and saute for 5 minutes.
- Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
- Stir in soup and sour cream.
- Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
- Serve over Cornbread Biscuits.
- Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
- In a small bowl, stir together egg, milk, melted butter, and corn.
- When combined, add to dry mixture, and stir just until dry ingredients are moistened.
- Pour into a well greased 10" pie plate or 9x9" square pan.
- Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.
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Reviews
-
I made this using colby jack cheese instead of sharp, and I used some corn that I had frozen myself. I loved the flavor. Even my picky 2 year old loved it. I can't wait to make it again. Thanks!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
