Chicken Poblano

One of my colleagues recently told me about something he was watching someone next to him eat at one of his go to Mexican restaurants. As you may be aware, my go to at any Mexican restaurant is tacos or a torta, hands down. But what he was describing was intriguing to say the least. Chicken smothered in cheese and loaded with thinly sliced onions and poblano peppers. What was I supposed to do when I could not shake that thought off my mind? You got it, I went to this place (Casa de Alberto), ordered this dish and was so blown away that I had to recreate it, and I nailed it. This dish is not only way too easy to make, but my wife actually sent me a text as she has been eating the leftovers, that it is one of her new favorites. It’s not only about the cheese, or simplicity, but the combination of all of the ingredients.

Chicken Poblano Recipe
Chicken Poblano Recipe

Let’s get started.

Ingredients:

  • 2 lbs chicken tenders (or chicken breasts, pounded)
  • 1 tbsp salt
  • 1 tbsp cracked black pepper
  • 5 medium sized poblano peppers, seeds removed, thinly sliced
  • 3 cups Chihuahua cheese
  • 2 whole yellow onions, thinly sliced
  • Mexican rice, cooked
  • 1 can refried beans, cooked
  • corn tortillas, warmed, optional
  • 2 tbsp canola oil

Preheat your oven to 375 degrees.

Heating a large skillet on medium to high heat. Add in one tablespoon of the canola oil and swirl that around. Season the chicken with salt and pepper. Add the chicken to the skillet and cook for a few minutes on each side.

To another skillet, add the remaining canola oil on medium heat. Add in the onions and poblano peppers and cook just until slightly tender. You still want a bit of a crunch to them. Remove from the heat and top them to the top of the chicken.

Add the cheese, covering the chicken and peppers and place into the oven.

Chicken Poblano Ingredients
Chicken Poblano Ingredients

Cook for about 15 minutes or until the cheese is completely melted.

Remove the skillet from the oven (make sure you have your oven mitt), and get ready to plate.

Using a spatula or large spoon, dig out some chicken, peppers and onions, and serve with the cooked refried beans, rice, and tortillas.

This dish is a stunner. That cheese alone will rock your world, but all together, this is one fantastic dish. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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