Chicken Poblano
Servings: 4
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
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
Calories: 720.7kcal | Carbohydrates: 27.9g | Protein: 49.8g | Fat: 46.3g | Saturated Fat: 20g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 9.4g | Trans Fat: 0.3g | Cholesterol: 233.9mg | Sodium: 1950.2mg | Potassium: 1228.5mg | Fiber: 4.2g | Sugar: 13.5g | Vitamin A: 2268.2IU | Vitamin C: 138.8mg | Calcium: 366.7mg | Iron: 1.6mg
