Chicken Rolls in Poblano Sauce

Alejandra Cota
Don't miss this recipe for chicken rolls in poblano sauce! The chicken is filled with sautéed vegetables and Oaxaca cheese, covered with a spicy poblano chili and cream cheese sauce, and finally decorated with corn kernels. Besides being delicious, this dish is very easy to prepare.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil, for the filling
  • 2 tablespoons garlic, finely chopped, for the filling
  • 1/2 cups white onion, finely chopped, for the filling
  • 1/4 cups carrot, cut into strips, for the filling
  • 1/4 cups broccoli, cut into small florets, for the filling
  • 1/4 cups pumpkin, cut into strips, for the filling
  • 1/4 cups button mushrooms, for the filling
  • 1 pinch salt, for the filling
  • 1 pinch pepper, for the filling
  • 4 chicken breasts, flattened or pounded
  • 1 cup Oaxaca cheese, for the sauce
  • 5 Poblano chiles, roasted, deveined and cleaned, for the sauce
  • 1 cup whipping cream, for the sauce
  • 1/4 cups vegetable broth, for the sauce
  • 1 cream cheese, for the sauce, 190 g
  • 1 pinch salt
  • yellow corn, for decoration
Preparation
20 mins
30 mins
Low
  • Heat the oil in a pan and cook the garlic and onion. Add the carrot, broccoli, zucchini, and mushrooms. Cook for 10 minutes or until the liquids reduce. Season with salt and pepper.
  • Lay the chicken breasts on a board, fill them with the previous preparation, roll them up and secure with toothpicks, season and place the rolls in a hot pan with oil, cook the rolls until golden. Set aside.
  • For the sauce: Blend the Oaxaca cheese with the poblano pepper, cream, broth, and a little salt.
  • Cook the sauce in a pot for 10 minutes. Serve the breast covered with the sauce and decorate with corn kernels.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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