Prep 25 mins
Cook 20 mins
This yummy recipe comes from Jalapenos, a local Mexican restaurant. It was originally published in the Houston Chronicle food section, in an article for Cinco de Mayo.I have made it with light butter and fat-free heavy cream or half-and-half to cut down on the fat grams and it is still delicious!
- 4 boneless skinless chicken breasts
- salt & freshly ground black pepper
- 1 large poblano chile
- olive oil
- 1⁄4 cup milk
- 1⁄4 cup butter (1/2 stick)
- 1 tablespoon flour
- 1 cup heavy cream
- 6 tablespoons grated cheddar cheese
- Preheat oven to 450 degrees.
- Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes.
- Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens.
- Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
- Reduce oven temperature to 350 degrees.
- Melt 2 Tablespoons of butter in a small saucepan.
- Add flour and stir over medium heat until thick.
- In a blender or food processor,pure'e half of the poblano together with the milk.
- Add to the flour mixture, mix well, and whisk in heavy cream.
- Cook over low heat until thick and bubbly, stirring often. Add salt to taste.
- Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side.
- Cut remaining poblano in strips.
- Cover chicken breasts with poblano strips,sauce and cheese.
- Bake for 10-12 minutes, or until cheese has melted.
This is incredibly good!! I used 2 poblano peppers and roasted for more like 10 minutes, removed the skin and put one in the sauce and the other sliced on the chicken. I used pepper jack cheese instead of cheddar and it was perfect for this dish....added a tad more heat. The chicken breasts were large so I baked for 20 minutes total. I can't wait to eat the leftover for lunch this week!! I find the flavor of the poblanos get better with time. This is going into my keeper file. Thanks Leslie in Texas....I'm in Texas too!!
We just finished this wonderful meal! I had 2 huge chicken breasts (almost 1lb each that I cut in half horizontally to thin them out and make them more even) I sauteed as directed and cooked the thicker pieces a bit longer (I didn't flatten them out) Instead of butter, I used I Can't Believe it's Not Butter to cut some cholestrerol out) to saute the chicken. For the poblano, I roasted and peeled it and pureed it with nmost of the seeds and the milk. Followed the directions for the sauce and the rest as written. Absoulutely wonderful!!!!! Even DH, the "I don't like chicken" man, said I could make this recipe often! Thank you!!!!!!!
so so so good!! a little heavy so i wouldnt make it every night but definately a keeper! i made some changes to the recipe but mostly just in the order i put it together & i did add 2 jalepenos since we like our dishes on the spicey side.