Easiest Way to Make Ultimate Roasted Poblano Peppers with Chicken & Queso Cheese Sauce

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We hope you got benefit from reading it, now let's go back to roasted poblano peppers with chicken & queso cheese sauce recipe. To make roasted poblano peppers with chicken & queso cheese sauce you only need 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:

1. Use 5 of Poblano Peppers.
2. Take of Shredded Chicken:.
3. Prepare 2 of Large Chicken Breast, boneless skinless.
4. Get 1 Cup of White Rice cooked.
5. You need 1 Cup of Queso Fresco shredded.
6. Get 1 (8 oz.) of Can of Diced Tomatoes.
7. Prepare 1 of Garlic Clove minced.
8. Prepare 1 tsp of Adobo Seasoning.
9. Prepare 1 tsp of Chipotle Seasoning.
10. Provide 1 tsp of Chili Powder.
11. You need 1 tsp of Cumin.
12. Use 1/2 tsp of Sea Salt.
13. Prepare of Olive Oil.
14. Prepare of Queso Sauce:.
15. Take 1 Cup of Queso Fresco.
16. You need 2 Slices of Havarti cheese.
17. Take 2 Tbsp of Butter.
18. Take 1 Tbsp of All-purpose flour.
19. You need 1/2 Cup of Whole Milk.
20. Get 1/4 Cup of Heavy Whipping Cream.
21. Use 1/2 Tbsp of Paprika.

Steps to make Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:

1. Chicken: Season chicken with Adobo, Chipotle and Salt. Sear until brown in olive oil. Stir diced tomatoes, chili powder, cumin and salt in small stock pot. Add chicken. Bring to boil, then reduce heat, cover and simmer for 1 hour..
2. Shred chicken and return to liquid. Cook on medium, stirring regularly until majority of liquid has reduced. About 30 minutes. Remove from heat. Allow to cool. Add rice and shredded queso. Cover with plastic wrap and place in refrigerator..
3. Roasted Poblano: in smoker/grill allow lump charcoal to get white-grey. Place Poblanos directly on coals and turn frequently until blackened blisters form all over Pepper..
4. Place peppers in large bowl, cover tightly with plastic wrap for 10 minutes..
5. Use a paper towel to brush off charred skin. Cut peppers in half lengthwise in, brush away seeds and remove stem. Lay flat and chill in refrigerator..
6. Queso Sauce: melt butter until bubbling then add flour and whisk into golden smooth paste. Add milk and whipping cream and continue stirring until thickened. Add cheeses and whisk until silly smooth..
7. Stuffed Poblanos: arrange pepper halves on baking sheet. Top each with evenly spread chicken mixture. Roast at 300° for approximately 30 minutes or until hot..
8. Drizzle queso Sauce over each pepper and serve..

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