Best Juanas Chicken Stuffed Poblanos Recipes

Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 small to medium fresh poblano peppers
Two 8-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
Two 2 ounce slices pepper jack cheese
2 cups heavy cream
1 tablespoon Cajun spice, such as Paul Prudhomme's Blackened Redfish Magic Spice
1/2 tablespoon ancho chile powder

Steps:

For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

Juana's Chicken-Stuffed Poblanos image

Yield Makes 4 servings

Number Of Ingredients 9

8 medium poblano chiles (1 1/4 lb)
1 large onion, finely chopped
1/2 tablespoon corn oil
1/4 cup water
2 plum tomatoes, finely diced
2 cups chopped cooked chicken breast meat
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice (2/3 cup)

Steps:

Roast chiles:
Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart). Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.
Make filling:
Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat.
Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
Stuff and bake chiles:
Preheat oven to 350°F.
Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
Bake chiles in middle of oven until cheese is melted, about 30 minutes.