Chicken with Poblano Strips in Cream Sauce
This Chicken with Poblano Strips in Cream Sauce is a rich, comforting dish full of smoky, creamy flavor. Charred poblano peppers, sweet corn, and tender chicken come together in a velvety sauce made from Mexican crema, cream cheese, and Spanglish Asadero All Purpose Seasoning, finished with melty mozzarella for extra indulgence.
Versatile and satisfying, this dish is delicious served over rice, wrapped in warm tortillas, or piled into tacos — a true crowd-pleaser for any night of the week.
This Chicken with Poblano Strips in Cream Sauce is a rich, comforting dish full of smoky, creamy flavor. Charred poblano peppers, sweet corn, and tender chicken come together in a velvety sauce made from Mexican crema, cream cheese, and Spanglish Asadero All Purpose Seasoning, finished with melty mozzarella for extra indulgence.
Versatile and satisfying, this dish is delicious served over rice, wrapped in warm tortillas, or piled into tacos — a true crowd-pleaser for any night of the week.
Ingredients
3 poblano peppers
2 Tbsp olive oil
1 Tbsp butter
1 chicken breast, sliced or diced
¼ onion, sliced into thin strips
1 garlic clove, minced
½ Cup corn kernels
½ Cup Mexican crema or sour cream
2 oz cream cheese
1 Tbsp chicken bouillon
A splash of water
½ Cup shredded mozzarella cheese
Salt
Black pepper
Instructions
Roast the poblanos: Place the poblano peppers over an open flame or in a hot pan until the skin is charred. Place them in a sealed bag for a few minutes, then peel off the skin, remove the seeds, and cut into strips.
Cook the chicken: In a skillet, heat the olive oil and butter. Add the chicken breast, salt, black pepper, and Spanglish Asadero All Purpose seasoning to taste, and cook until fully done and slightly golden.
Add flavor: Once the chicken is cooked, add the onion and garlic. Sauté for 1 minute until fragrant.
Combine ingredients: Add the poblano strips, corn, crema, cream cheese, chicken bouillon, and a splash of water. Stir well until the cheese melts and the sauce becomes creamy.
Final touch: Add the shredded mozzarella cheese on top, cover the skillet, and cook for 2 more minutes, until the cheese melts.
Serve: Enjoy hot with rice, tortillas, or as a taco filling.
