• 2 to 3 medium poblano peppers, seeded and stemmed, chopped
  • 1 cup chicken or vegetable stock
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican herb blend or dried oregano
  • A small handful cilantro leaves plus a few leaves for garnish
  • Salt and pepper
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup heavy cream or Mexican crema
  • 3 tablespoons EVOO Extra Virgin Olive Oil
  • 4 to 6 pieces boneless, skinless chicken breast
  • 1 1/2 cups shredded Manchego cheese
  • Tortillas, for serving
  • Thinly sliced red onions, for garnish


Serves: 4


In a blender or food processor, combine peppers with stock, onions, garlic, cumin, herb blend, cilantro, salt and pepper; pure.

In a saucepot over medium heat, melt butter and whisk in flour. Add milk and cream, and raise heat a bit. Add poblano pure and simmer to thicken and cook sauce, 20-25 minutes.

Preheat oven to 375F.

While the sauce is cooking, place a large skillet over medium-high heat and add the EVOO (3 turns of a pan). Season chicken breasts with salt and pepper and brown 3-4 minutes on each side then transfer to casserole dish. Spread poblano sauce over the top, cover with cheese and bake 15-20 minutes, depending on size of chicken pieces -- dish should be brown and bubbly on top.

Serve with tortillas and garnish with cilantro sprigs and red onions.