melissa-dallas
Well-known member
Edits: changed raw chiles to roasted, doubled the flour to two tablespoons and added the garlic and cilantro.
3 or 4 poblanos, roasted, seeded & chopped
1/2 cup milk
4 T. Butter, divided use
2 T. flour
1 clove or more minced garlic
1 T. minced cilantro.
1 cup Mexican Crema
4 boneless skinless chicken breast halves
1 cup shredded manchego, jack or mozzarella (I'm using queso quesadilla)
Puree chiles with milk in blender
Make roux with 2 T. of butter & flour, cook until slightly brown
Stir in chile puree and cook until slightly thickened
Turn down heat and add crema, heat until it GENTLY simmers
Meanwhile, brown chicken in large skillet with 2 t. butter, 4 minutes to a side on medium high heat
Put in buttered baking dish, top with sauce and shredded cheese.
Bake at 350 for 20 - 30 minutes until chicken is done.
3 or 4 poblanos, roasted, seeded & chopped
1/2 cup milk
4 T. Butter, divided use
2 T. flour
1 clove or more minced garlic
1 T. minced cilantro.
1 cup Mexican Crema
4 boneless skinless chicken breast halves
1 cup shredded manchego, jack or mozzarella (I'm using queso quesadilla)
Puree chiles with milk in blender
Make roux with 2 T. of butter & flour, cook until slightly brown
Stir in chile puree and cook until slightly thickened
Turn down heat and add crema, heat until it GENTLY simmers
Meanwhile, brown chicken in large skillet with 2 t. butter, 4 minutes to a side on medium high heat
Put in buttered baking dish, top with sauce and shredded cheese.
Bake at 350 for 20 - 30 minutes until chicken is done.
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