Creamy Poblano Rajas with Rotisserie Chicken

Fire-roasted poblano strips with shredded rotisserie chicken, corn and a creamy cheese sauce, broiled with melted manchego. One skillet covers several days of meals.

Ingredients

• 4 pieces Poblano peppers
• 6 pieces Garlic cloves (half a head)
• 1 piece White onion
• 400 g Shredded rotisserie chicken
• 1 cup Whole milk
• 150 g Cream cheese
• 100 g Shredded Mexican manchego cheese
• 1 cup Corn kernels
• 1 tablespoon Vegetable oil
• Salt and pepper, to taste

Directions

1. Char the poblanos and garlic (skin on) over a direct flame until blistered; sweat the peppers 10 minutes in a bag and peel without rinsing.
2. Blend 1 peeled pepper with the milk, cream cheese, peeled roasted garlic, salt and pepper.
3. Cut the remaining 3 peppers into thick strips and the onion into slivers.
4. Sauté the onion in the oil; add the shredded chicken and brown it lightly.
5. Stir in the poblano strips and corn.
6. Pour in the sauce and simmer 5 minutes over low heat.
7. Top with manchego and broil until golden.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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