CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES
Provided by MommyChristi
Time 45m
Yield 8
Number Of Ingredients 21
Steps:
- For Chicken: Melt butter in a Dutch oven. Add onion, chili pepper, and garlic. Saute for 5 minutes. Add chicken, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook for 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles. For Cornbread Waffles: Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients, then add to cornmeal mixture, stirring just until dry ingredients are moistened. Bake waffles in a preheated, oiled waffle iron just until crisp. Recipe Source: Southern Living
CHICKEN WITH POBLANO CREAM SAUCE
Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
- Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
- Puree in blender; add water if too thick. Season with salt and pepper.
- Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.
Nutrition Facts : Calories 275 g, Fat 15 g, Protein 28 g
CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES
I had this at a dinner party, and it is sooooo delicious! Creamy chicken with just a bit of heat, served atop crunchy cornbread waffles. Comfort Food! If your chicken breasts are on the large side, 6 will work nicely. This can be made ahead, simply reheat the chicken mixture and warm the waffles!
Provided by Kizzikate
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
- To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
- Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.
POBLANO STUFFED CORNBREAD
Steps:
- Preheat the oven to 400 degrees F.
- Heat a 12-inch cast-iron skillet on the stovetop over medium heat. Add 1/4 cup butter and allow to melt while you begin to prepare the batter. Reserve the melted butter for later use, carefully wipe out the pan and place in the oven to heat.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the milk, buttermilk, egg and melted butter. Make a well in the dry ingredients and gradually incorporate the wet mixture, stirring until the lumps are dissolved. Fold in the cheese, corn and poblanos.
- To bake the cornbread, carefully remove the skillet from the oven and add the remaining 2 tablespoons butter so it sizzles. Coat the pan with the butter and quickly pour the cornbread batter into the skillet. Place the skillet in the oven and bake until golden brown, about 20 minutes.
- Remove from the oven and let cool slightly before slicing. Serve warm.
CREAMY CHICKEN WITH ROASTED POBLANOS
Enjoy Creamy Chicken with Roasted Poblanos tonight. Chicken, pomegranate seeds and fresh poblano chilies star in this easy skillet dish. Learn how to make Creamy Chicken with Roasted Poblanos with our step-by-step video.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Blend broth, cream cheese and 1/3 cup pomegranate seeds in blender until smooth; strain.
- Cook chicken in large skillet on medium heat 10 min. or until evenly browned on both sides, turning occasionally. Add chiles and ham; cook 2 min.
- Pour cream cheese mixture over ingredients in skillet; cover. Cook on medium-low heat 15 min. or until chicken is done (165ºF).
- Top with remaining pomegranate seeds.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CREAMY POBLANO CHICKEN
This recipe was originally served over cornbread waffles, which were a real big pain to make. Make cornbread instead! It's just as good and definitely gives you something to soak up the gravy !!!!
Provided by Toby Jermain
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare biscuits, and bake while fixing chicken.
- Melt butter in a Dutch oven or large heavy saucepan.
- Add onion, poblanos, and garlic, and saute for 5 minutes.
- Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
- Stir in soup and sour cream.
- Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
- Serve over Cornbread Biscuits.
- Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
- In a small bowl, stir together egg, milk, melted butter, and corn.
- When combined, add to dry mixture, and stir just until dry ingredients are moistened.
- Pour into a well greased 10" pie plate or 9x9" square pan.
- Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.
CHICKEN WITH POBLANO CREAM SAUCE
Some call it chicken with poblano cream sauce. Others call it chicken rajas con crema. We call it a 25-minute dish that'll please the whole family.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook onions and peppers in hot oil in large skillet on medium heat 12 to 15 min. or until crisp-tender, stirring occasionally.
- Meanwhile, mix garlic powder and pepper; sprinkle over chicken. Cook in separate nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF).
- Add cheese to vegetables in skillet; cook and stir 3 to 5 min. or until melted. Remove from heat. Stir in sour cream. Serve over chicken.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
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