Name: Chicken Rolls in Poblano Sauce
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for filling; 2 tablespoons garlic, finely chopped, for filling; 1/2 cups onion, finely chopped, for filling; 1/4 cups carrot, cut into strips, for filling; 1/4 cups broccoli, cut into small florets, for filling; 1/4 cups zucchini, cut into strips, for filling; 1/4 cups button mushrooms, for filling; 1 pinch salt and pepper, for filling; 4 chicken breasts, flattened (150 g each) or in cutlets; 1 cup Oaxaca cheese, for sauce; 5 Poblano chiles, roasted, deveined, and cleaned, for sauce; 1 cup whipping cream, for the sauce; 1/4 cups vegetable broth, for the sauce; 190 grams cream cheese, for the sauce; 1 pinch salt; corn kernels, for garnish

Preparation

20 mins

30 mins

Low

Heat a skillet with the oil 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. On a board, spread the chicken breasts, fill with the previous preparation, roll up and secure with toothpicks, season and place the rolls in a hot skillet with oil, cook the rolls until golden. Reserve.