Cheesy Chicken in Poblano Sauce

2 to 3 medium poblano peppers, seeded and stemmed, chopped

1 cup chicken or vegetable stock

1 small onion, chopped

2 cloves garlic, chopped

1 tsp. ground cumin

1 tsp. dried oregano

A small handful cilantro leaves

Salt and pepper

3 T. butter

2 T. flour

1 cup milk

1/2 cup heavy cream or Mexican crema

3 T. Olive Oil

4 to 6 pieces boneless, skinless chicken breast

1 1/2 cups shredded Manchego cheese

Tortillas, for serving

Thinly sliced red onions, for garnish

 

***Preheat oven to 375 degrees***

 

1.  In a blender or food processor, combine peppers with stock, onions, garlic, cumin, herb blend, cilantro, salt and pepper; purée.

2.  In a saucepot over medium heat, melt butter and whisk in flour. Add milk and cream, and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes.

3.  While the sauce is cooking, place a large skillet over medium-high heat and add the oil. Season chicken breasts with salt and pepper and brown 3-4 minutes on each side then transfer to casserole dish. Spread poblano sauce over the top, cover with cheese and bake 15-20 minutes, depending on size of chicken pieces — dish should be brown and bubbly on top.

4.  Serve with tortillas and garnish with cilantro sprigs and red onions.

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