2 Poblano Chili
2 TBLS Olive Oil
1/2 Small Onion, Finely chopped
2 Cloves of Garlic, minced
1/3 Cup Heavy Cream
4 Boneless skinless chicken breast
Salt/Pepper to taste
- Roast chili's over gas grill or in broiler until charred all over, remove from heat and wrap in damp paper towel. Steam in microwave for 2 minutes. Rub skin off, remove ribs and seeds, chop coarsely and set to the side. (If you like heat, don't remove all of the seeds.)
- In a small saucepan heat 1 TBLS over medium heat. Add onion and garlic, cook until soft, be sure not to over cook the garlic. Add chili's and cream pour into food processor or blender and puree until smooth. If sauce is too thick add a little water to thin it out.
- Season 4 chicken breast with salt and pepper. Heat remaining oil in skillet. Cook chicken until golden brown and juice run clear, 5-7 minutes on each side.Let chicken rest for about 5 minutes and serve. Spoon a good amount of sauce on each chicken breast. Serve with spanish rice or cilantro lime rice.
* This sauce can also be used to make chicken poblano enchiladas. Prepare as above but shred chicken and add a dollop of sauce to shredded chicken and a 1/2 cup of cheddar cheese. Mix well, roll chicken in soften corn tortilla place in baking dish(Prior to placing tortillas into baking dish spread a small amount of sauce into a 9x9 baking dish,) repeat rolling process until filling is gone. Top with about 1 cup of cheddar cheese, cover pan with foil and bake for 35 minutes or until cheese is melted.
* To soften corn tortilla: heat small skillet over medium to high heat with vegetable oil. Dip tortillas in the oil about 3-4 seconds on each side. Place on a paper towel and repeat process until all tortillas are soften. (One pan usually holds 12-14 enchiladas)
