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Melissa Dallas -- made the Chicken in Poblano Cream Sauce yet again!
- Thread starter cheezz
- Start date
music-city-missy
Well-known member
The sauce is heavenly....
DH has me make just the sauce and then put it with baked pre-breaded chicken tenderloins as he likes that it has more surface to hold the sauce and a little crunch to it that way - I just melt the cheese over the chicken at the last minute and serve on a bed of the sauce. I used a thinner roux and more cream/milk to get it to a nice consistency.
DH has me make just the sauce and then put it with baked pre-breaded chicken tenderloins as he likes that it has more surface to hold the sauce and a little crunch to it that way - I just melt the cheese over the chicken at the last minute and serve on a bed of the sauce. I used a thinner roux and more cream/milk to get it to a nice consistency.
desertjean
Well-known member
A Mexican-style CFS! Definitely going to try this variation.
desertjean
Well-known member
Or would it be CFC (chicken fried chicken) ?
music-city-missy
Well-known member
You know, I hadn't thought of it that way but some mashed potatoes....
and a hand battered and fried chicken fried steak or chicken fried chicken with this sauce would be real winner!
and a hand battered and fried chicken fried steak or chicken fried chicken with this sauce would be real winner!
tessie-in-cincy
Well-known member
I made it for the first time this weekend w/ Mango, Jicama & Avo Salad
Instead of chicken I grilled shrimp and served on the side w/ a small casserole dish of the gooey good stuff. Followed your instructions w/ tweaks to roast the poblanos first, add some garlic and 1/2 tsp salt. The consistency was perfectly creamy.
It's a good thing there were 5 instead of 6 of us. We would've had to have had less smileys/frown.gif
Served w/ a loaf of crusty french bread (not very Mexican but what the heck).
The Mango, Jicama & Avocado salad was a great accompaniment - Loved the contrasting textures and flavors. Thanks Steve2 in LA for introducing us to that one.
-Tessie
http://www.finerkitchens.com/swap/forum16/76_Chicken_in_Poblano_Cream_Sauce
Instead of chicken I grilled shrimp and served on the side w/ a small casserole dish of the gooey good stuff. Followed your instructions w/ tweaks to roast the poblanos first, add some garlic and 1/2 tsp salt. The consistency was perfectly creamy.
It's a good thing there were 5 instead of 6 of us. We would've had to have had less smileys/frown.gif
Served w/ a loaf of crusty french bread (not very Mexican but what the heck).
The Mango, Jicama & Avocado salad was a great accompaniment - Loved the contrasting textures and flavors. Thanks Steve2 in LA for introducing us to that one.
-Tessie
http://www.finerkitchens.com/swap/forum16/76_Chicken_in_Poblano_Cream_Sauce
tessie-in-cincy
Well-known member
Oops - forgot - here's the link to Steve2 in LA's Mango, Jicama & Avocado Salad
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6857
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6857
I also made it this weekend...soooo goooood! I did the exact thing as you
Tessie. Wouldn't change a thing. The poblano's have been a bit spicy in the last year. They used to be pretty mild. I tasted the chili and milk puree and woohoo! Spicy!! I was really worried it was going to be to hot but after adding the cream it really mellowed out. Still had a bite to it which was nice. I divided the sauce in half and used it on the chicken cutlets and I had already planned on using the other half with shrimp. Glad to hear it's a good match. I doing it tomorrow and I think I'll saute the shrimp, add the sauce and toss with linguine. I just picked up a Jicama and a mango yesterday so dinner planned. Thanks. And thanks Melissa for such a great recipe. So easy!
Tessie. Wouldn't change a thing. The poblano's have been a bit spicy in the last year. They used to be pretty mild. I tasted the chili and milk puree and woohoo! Spicy!! I was really worried it was going to be to hot but after adding the cream it really mellowed out. Still had a bite to it which was nice. I divided the sauce in half and used it on the chicken cutlets and I had already planned on using the other half with shrimp. Glad to hear it's a good match. I doing it tomorrow and I think I'll saute the shrimp, add the sauce and toss with linguine. I just picked up a Jicama and a mango yesterday so dinner planned. Thanks. And thanks Melissa for such a great recipe. So easy!
my sister told me this trick to skin chilis
I roasted tons of chilis last week and really did not want to skin them. Melissa said to put them in freezer bags after roasting and freeze. The skins slip right off after thawed. Don't have to worry about losing all that nice oil and chili meat. This saved tons of time.
I roasted tons of chilis last week and really did not want to skin them. Melissa said to put them in freezer bags after roasting and freeze. The skins slip right off after thawed. Don't have to worry about losing all that nice oil and chili meat. This saved tons of time.
melissa-dallas
Well-known member
ISO Cheez/Music City Missy - I made our favorite poblano chicken but used part of a big jar of
roasted red peppers instead of poblanos & I added a couple of tablespoons of harissa to the sauce. It was really good too. You might change up the type of cheese you use.
roasted red peppers instead of poblanos & I added a couple of tablespoons of harissa to the sauce. It was really good too. You might change up the type of cheese you use.