x
ImagenReceta
Melissa

Melissa Veytia
ADVERTISING
7 Photos
Recipe of Chicken Rolls in Salsa de Poblano
Melissa

Melissa Veytia
Recipe of Chicken Rolls in Salsa de Poblano
Melissa

Melissa Veytia
Recipe of Chicken Rolls in Salsa de Poblano
Melissa

Melissa Veytia
Recipe of Chicken Rolls in Salsa de Poblano
Chulita

Chulita Garcia
Recipe of Chicken Rolls in Salsa de Poblano
Nora

Nora Parra
Recipe of Chicken Rolls in Salsa de Poblano
Kendra

Kendra Yajaira
Recipe of Chicken Rolls in Salsa de Poblano
Kendra

Kendra Yajaira
x
Select File


Validate Cancel
7

Chicken Rolls in Salsa de Poblano

50 minutes
Easy
4 servings
16
Cook this baked chicken breast stuffed with sautéed vegetables and oaxaca cheese, covered in a poblano chile poblano sauce and cream cheese, covered with elotitos, this delicious recipe is very easy and everyone will love it.
Learn more about Melissa Veytia

Ingredients

  • 2 spoonfuls of vegetable oil for filling
  • 2 spoonfuls of Garlic finely chopped, for filling
  • 1/2 Cup of onion finely chopped, for filling
  • 1/4 of Cup of carrot cut into strips, for filling
  • 1/4 of Cup of broccoli cut into small trees, for filling
  • 1/4 of Cup of pumpkin cut into strips, for filling
  • 1/4 of Cup of mushroom for filling
  • 1 pinch of salt and pepper for filling
  • 4 pieces of chicken breast flattened (150 gc / u) or in Milanese
  • 1 Cup of Oaxaca cheese for sauce
  • 5 pieces of chile poblano roasted, deveined and clean, for salsa
  • 1 Cup of cream to beat for the sauce
  • 1/4 of Cup of Vegetables soup for the sauce
  • 190 grams of cream cheese for the sauce
  • 1 pinch of Salt
  • to taste of elotito to decorate

    Preparation

    Heat a pan with the oil and cook the garlic and onion. Add the carrot, broccoli, squash and mushrooms. Cook 10 minutes or until liquids are reduced. Season with salt and pepper.
    On a table spread the chicken breasts, fill with the previous preparation, roll and close with chopsticks, season and place the rolls in a hot pan with oil, cook the rolls until golden brown. Reservation.
    For the sauce, liquefy the Oaxaca cheese with poblano chili, the cream, the broth and a little salt.
    Cook the sauce in a pot for 10 minutes. Serve the breast bathed with the sauce and decorate with elotitos.

    PRESENTATION

    Serve the breast accompanied with rice and accompany with poblano chili sauce.

    TIPS

    You can use the leftovers of your vegetables from the previous day to fill the rolls and thus not waste, they will surely be delicious.

    Did you cook this recipe?

    Print recipe for:
    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    661
    kcal
    33%
    Carbohydrates
    19.0
    g
    6.3%
    Proteins
    18.0
    g
    36%
    Lipids
    60.1
    g
    92%
    Fiber
    1.8
    g
    3.6%
    Sugar
    9.4
    g
    10%
    Cholesterol
    183
    mg
    61%
    Esha
    Rate this Tip.
    Ratings (16)
    Paulina Mora Cobián
    2018-09-06T13:17:07.00-06
    Deliciosa y fácil!
    Susy Robles
    2018-08-26T23:29:51.00-06
    Lo intentaré hacer 😋
    Gloria Joya
    2018-08-15T12:15:31.00-06
    Que delicia! De verdad se antoja!!!
    Laura Alcocer
    2018-08-01T19:27:40.00-06
    Delicioso
    Luz María Hernández
    2018-08-01T14:48:20.00-06
    Son deliciosas estas pechugas
    see more
    ADVERTISING
    ADVERTISING
    ADVERTISING