Poblano Chicken Sandwich

Brenda Villagomez
One of the most satisfying dishes is undoubtedly the sandwich, which is why we prepared this delicious Poblano Chicken Sandwich recipe. This easy recipe is made with sandwich bread and filled with chicken prepared with corn. The best part is that it is topped with a delicious poblano pepper cream. The best tip we can give you for making a sandwich is to not blend the ingredients for the cream too much, as you might cut the cream. Also, to ensure the cream has a good consistency, you should let it cool for 30 minutes.
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Ingredients
8
Servings
  • 2 tablespoons butter, for the filling
  • 1/2 cups onion, finely chopped, for the filling
  • 1 tablespoon garlic, finely chopped, for the filling
  • 1 cup Poblano chile strips, for the filling
  • 3/4 cups corn kernels, for the filling
  • 2 1/2 cups chicken breast, cooked and shredded, for the filling
  • salt and pepper
  • 4 Poblano chiles, for the cream
  • 1 cup whipping cream, for the poblano cream
  • 1/4 cups fresh cilantro, for the poblano cream
  • 3 cream cheese, for the cream, 190 g each
  • 9 slices sandwich bread, without crusts
  • sour cream, for decoration
  • ear corn, baby, for decoration
  • fresh cilantro, for decoration
Preparation
50 mins
25 mins
Low
  • In a skillet over medium heat, melt the butter, sauté the onion with the garlic, and add the poblano strips, corn, and chicken breast. Cook for 5 minutes, season with salt and pepper. Remove and cool.
  • In a griddle over medium heat, roast the chiles on all sides. Place them in a bag and let them sweat for at least 20 minutes. Remove them from the bag and, with the help of a knife, peel the chiles and remove the seeds and veins.
  • Blend the chiles with the heavy cream, season with salt and pepper. Refrigerate for 30 minutes.
  • Beat the cream cheese and add the poblano cream, continue beating until fully incorporated. Adjust seasoning.
  • On a plate, place 3 slices of sandwich bread, cover with a bit of poblano cream, add a bit of the chicken filling, and cover with bread. Repeat until you have 3 layers.
  • Cover the sandwich with the remaining poblano cream. Decorate with sour cream, baby corn, and cilantro.
  • Refrigerate until serving.

Nutritional Information

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