Name: Chicken Rolls in Poblano Sauce
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.