I came up with this recipe a few years ago, wanting to impress Hubby for Valentine's Day. It worked so well, that I still make it for him on special occasions. And you wouldn't believe how easy it is!
Rollitos de Pollo Poblano are delicious little packages of cheese and corn stuffed chicken breasts in a creamy roasted Poblano pepper sauce. This is a dish that will be enjoyed by all!
Rollitos de Pollo Poblano
- 2 poblano peppers
- 2 pounds of chicken cutlets
- Manchego cheese, thinly sliced
- 1 small can corn kernels
- 1 cup Mexican crema
- 1 sprig of cilantro
- 1 tablespoon butter
- 1 tablespoon vegetable oil
Roast the poblano peppers on a comal or griddle until the skin is completely charred.
Top each chicken steak or cutlet with a slice of cheese and a few corn kernels. Gently roll the chicken into a little bundle.
Place the chicken rolls, seam-side down on a plate and refrigerate until ready to use.
Remove the charred skin from the poblano peppers, along with the stem and seed.
Slice the chilies roughly then puree with the Mexican crema and a sprig of cilantro until smooth. Set aside.
In a medium skillet, heat the oil and butter over medium heat.
Place the chicken rolls, seam-side down in the skillet. Cook on both sides until a light golden brown.
Remove the chicken from the skillet to a heatproof plate. Cook any remaining chicken rolls.
After the chicken has been cooked, pour sauce in to pan, scraping the bottom with a wire whisk to incorporate all of the browned bits of chicken left in the skillet. Season with salt and pepper.
Return the chicken rolls to the sauce. Cover and reduce heat to low; simmer for 20 minutes or until chicken is completely cooked.
Serve with cooked pasta or Sopa de Arroz Blanco (white rice) and garnish with a few corn kernels. Enjoy!!!