Recipe for Poblano Chicken Guadalajara
Chicken, Poultry & Duck


    Poblano Chicken Guadalajara

    4 to 5 boneless, skinless chicken breasts
    1/2 cup flour (for dredging)
    4 or 5 poblano chiles (Anaheim chiles may be substituted)
    1 large onion, cut into 1/2-inch square pieces
    6 ounces heavy cream (or half-and-half)
    1 cup shredded Monterey jack cheese
    4 tablespoons butter
    Salt, pepper and cayenne for seasoning

    Roast poblano chiles in oven or over direct flame until blackened. Seal chiles in a zip-type bag for a few minutes to loosen skin. When chiles have cooled enough to handle, remove from bag, peel, split and seed the chiles, slicing them crosswise into half-inch wide strips. Set aside.

    Season flour with salt, pepper and a dash of cayenne.

    Dredge chicken strips in seasoned flour.

    Heat butter in skillet until it browns. Watch carefully. DO NOT BURN THE BUTTER.