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Chicken Poblano

Course: Main Course

Cuisine: Mexican

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 720.7kcal

Captures the spirit of Mexican cuisine. Poblano peppers are very mild, so this dish is mild.

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Ingredients

2 teaspoons salt divided
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ lbs chicken breast strips
4 large Poblano peppers seeds and membranes removed, roasted and peeled
2 tablespoons butter
¾ cup onion white, sliced
3 cloves garlic roughly chopped
8 oz cream cheese one package, sliced into cubes
⅓ cup cilantro fresh
1 cup Mexican crema or sour cream
1 cup milk divided
¾ cup corn yellow or white, divided
½ cup cheese shredded

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Instructions

Combine 1 teaspoon salt, black pepper, garlic powder, and onion powder in a small bowl. Stir to combine. sprinkle on chicken breast strips evenly. cover and refrigerate until ready to use.
Slice roasted poblano peppers into strips. Reserve 1/2 cup for garnish.
Heat butter in a skillet over medium-low heat. Add onion and cook for 5 minutes or until tender. Add poblano pepper strips and chopped garlic. Cook for 3 minutes, stirring frequently. Let cool for 5 minutes and transfer to a blender.
Add cream cheese, cilantro, crema (or sour cream) and 1/2 cup milk. Blend until smooth.
In the same skillet, cook chicken over medium heat for 8 minutes. Add 1/2 cup corn and remaining milk, then stir. Pour in blended poblano sauce. Cook until heated through for about 4 minutes. Remove from heat. Garnish with remaining poblano pepper strips, remaining corn, and cheese. Serve

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.