Pollo Poblano

By jkenb

Ingredients

• 2 tablespoon olive oil
• 2 ounces chopped onion
• 3 ounces poblano pepper, seeded and cut in half lengthwise
• 1 cup chicken broth
• 2 ounces heavy cream
• 1 clove garlic
• 4 ounce Monterey jack cheese
• Dash cumin, chili powder and pepper

Preparation

Step 1

Lay chicken breasts on cutting board and slice them into 3 thinner pieces. Heat oil in non-stick skillet. Sear poblano peppers on both sides until brown. Peal the thin skin you can remove (or you can oven roast on 400 degrees if you and remove skins). Place pepper on cutting board and cut into thin slivers. Now heat chicken on both sided in same skillet over high heat. Preheat oven to 350 degrees. Remove chicken from skillet and add onions and brown. Stir in a tiny bit of your preferred thickener. Replace chicken in skillet and heat in oven for 30 minutes.
Add mushrooms if wanted. Cook with onions.