Cheesy Chicken in Poblano Sauce

Ok people, I have a REAL confession to make to all of you. I have an addiction....to Poblanos!!! I just LOVE them. They are not an overly spicy chili, and the flavor is wonderful in so many dishes! If you like chili rellenos, you in fact also like poblanos. Poblanos are those beautiful chilies that get stuffed in the famous dish. This recipe is a snap to make and is going to be on my dinner rotation for years to come!

From Rachael Ray

• 2 to 3 medium poblano peppers, seeded and stemmed, chopped
• 1 cup chicken or vegetable stock
• 1 small onion, chopped
• 2 cloves garlic, chopped
• A small handful cilantro leaves, plus a few leaves for garnish
• Salt and pepper
• 4 tablespoons butter, divided 
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup heavy cream or Mexican crema, I used crema!
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 4 pieces boneless, skinless chicken breast, I used bonelss, skinless chicken thighs!
• 1 1/2 cups shredded Manchego cheese
• 1 tablespoon vegetable or olive oil
• Thinly sliced red onions, for garnish
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In a blender or food processor, combine peppers with stock, onions, garlic, cilantro, salt and pepper, purée. In a saucepot over medium heat, melt 3 tablespoons butter. Whisk in flour; add milk and cream, and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes.


Preheat oven to 375°F.


Heat a tablespoon of EVOO in a large skillet over medium-high heat. Add 1 remaining tablespoon butter and melt. Season chicken breasts with salt and pepper, and brown 3-4 minutes on each side. Transfer to casserole dish, spread poblano sauce over the top and cover with cheese. Bake 15-20 minutes, depending on size of chicken pieces – it should be brown and bubbly on top.


Serve garnished with cilantro sprigs and red onions, with charred corn tortillas and rice alongside.