Farm Field Days First Saturday of June & First Saturday in October!

Poblano Chicken

written by

Jacob Coleman

posted on

March 15, 2024


Poblano Chicken by Rachel Coleman

This recipe is unlike your typical Mexican dish. It is not a taco, a fajita, or an enchilada. It is not hot and spicy, but rather, it is packed with flavor and green goodness that will leave your family. asking for seconds. It is a dish that I always include when I make meals for my, daughter and daughters-in-law when they have a baby, as it is a favorite of all of the grand kids. Since it freezes well, it can be made ahead and heated up quickly during
those busy seasons of life. Give it a try. hopefully your family will love it like our family does.

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Ingredients

2-3 Poblano peppers, seeded and cut into chunks.

I cup Chicken stock

small anion-chopped

2 cloves garlic

A small handful of cilantro

Puree in a blender or food processor

4 tbls. butter

4 tbls. flour

1 tsp. salt

1/4 tsp. pepper

I cup milk

Y½ cup heavy cream

Melt butter in a sauce pan. Add salt and pepper, Wisk in flour until smooth and bubbly. Stir in milk and cream. Increase heat a bit and add poblano puree and simmer 20-25 minutes.

2-3 lbs. boneless, skinless chicken breast or tenders.

6-8 oz. Monterey Jack cheese

In a large skillet, over medium-high heat heat some butter and olive oil. Season chicken breast with salt, pepper, and garlic powder, and brown 3-4 minutes on each side.

Pre-heat oven to 375° F. Place chicken in a single. layer in baking dish. Spread poblano sauce over chicken and top with cheese.

Bake 15-20 minutes.

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