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JadziaDax · 08-08-2003, 05:36 AM

Although I could not find the exact recipe that would match the one from Carlos O'Kelly's, I did find some good recipes that include a poblano cream sauce. Maybe one of them is the one that will come close. Good luck.

Chicken in Poblano Cream Sauce

Ingredients
3-4 poblano chiles, seeded and chopped
1/2 cup milk
4 tablespoons butter
1 tablespoon flour
1 cup Mexican crema or heavy cream
salt to taste
2 whole chicken breasts, cut in half
1 cup grated manchego, jack or gouda cheese

Preparation
Puree the chiles in a blender with the milk until smooth.

In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated.

Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side.

Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes.

The cheese will be golden and bubbly.

Serve immediately.

Serves 4.

08-08-2003, 05:36 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Poblano Cream Sauce Although I could not find the exact recipe that would match the one from Carlos O'Kelly's, I did find some good recipes that include a poblano cream sauce. Maybe one of them is the one that will come close. Good luck. Chicken in Poblano Cream Sauce Ingredients 3-4 poblano chiles, seeded and chopped 1/2 cup milk 4 tablespoons butter 1 tablespoon flour 1 cup Mexican crema or heavy cream salt to taste 2 whole chicken breasts, cut in half 1 cup grated manchego, jack or gouda cheese Preparation Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated. Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly. Serve immediately. Serves 4.