🫙 From the Spice Rack

Poblano Chicken Guadalajara

Name: Poblano Chicken Guadalajara
Ingredients: 4 to 5 boneless, skinless chicken breasts; 1/2 cup flour (for dredging); 4 or 5 poblano chiles (anaheim chiles may be substituted); 1 large onion, cut into 1/2-inch square pieces; 6 ounce heavy cream (or half-and-half); 1 cup shredded monterey jack cheese; 4 tablespoon butter

Poblano Chicken Guadalajara 4 to 5 boneless, skinless chicken breasts 1/2 cup flour (for dredging) 4 or 5 poblano chiles (Anaheim chiles may be substituted) 1 large onion, cut into...

maineasy

Ingredients7 items

Ingredients

4to 5 boneless, skinless chicken breasts
1/2cupflour (for dredging)
4or 5 poblano chiles (anaheim chiles may be substituted)
1large onion, cut into 1/2-inch square pieces
6ounceheavy cream (or half-and-half)
1cupshredded monterey jack cheese
4tablespoonbutter

Directions

1
Poblano Chicken Guadalajara 4 to 5 boneless, skinless chicken breasts 1/2 cup flour (for dredging) 4 or 5 poblano chiles (Anaheim chiles may
2
Seal chiles in a zip-type bag for a few minutes to loosen skin
3
When chiles have cooled enough to handle, remove from bag, peel, split and seed the chiles, slicing them crosswise into half-inch wide strip
4
Set aside
5
Season flour with salt, pepper and a dash of cayenne
6
Dredge chicken strips in seasoned flour
7
Heat butter in skillet until it browns
8
Watch carefully

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