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Composition of Roasted Poblano Peppers with Chicken & Queso Cheese Sauce:

1. Give 5 - Poblano Peppers
2. Take Shredded Chicken:
3. Take 2 Large Chicken Breast, boneless skinless
4. Prepare 1 Cup White Rice cooked
5. Provide 1 Cup - Queso Fresco shredded
6. Give 1 (8 oz.) - Can of Diced Tomatoes
7. Take 1 Garlic Clove minced
8. Get 1 tsp of Adobo Seasoning
9. Give 1 tsp - Chipotle Seasoning
10. Give 1 tsp of Chili Powder
11. Make ready 1 tsp for Cumin
12. Give 1/2 tsp Sea Salt
13. Get - Olive Oil
14. Require of Queso Sauce:
15. Give 1 Cup for Queso Fresco
16. Prepare 2 Slices for Havarti cheese
17. Give 2 Tbsp Butter
18. Take 1 Tbsp - All-purpose flour
19. Require 1/2 Cup of Whole Milk
20. Provide 1/4 Cup of Heavy Whipping Cream
21. Prepare 1/2 Tbsp of Paprika

Roasted Poblano Peppers with Chicken & Queso Cheese Sauce start cooking:

1. Chicken: Season chicken with Adobo, Chipotle and Salt. Sear until brown in olive oil. Stir diced tomatoes, chili powder, cumin and salt in small stock pot. Add chicken. Bring to boil, then reduce heat, cover and simmer for 1 hour.
2. Shred chicken and return to liquid. Cook on medium, stirring regularly until majority of liquid has reduced. About 30 minutes. Remove from heat. Allow to cool. Add rice and shredded queso. Cover with plastic wrap and place in refrigerator.
3. Roasted Poblano: in smoker/grill allow lump charcoal to get white-grey. Place Poblanos directly on coals and turn frequently until blackened blisters form all over Pepper.
4. Place peppers in large bowl, cover tightly with plastic wrap for 10 minutes.
5. Use a paper towel to brush off charred skin. Cut peppers in half lengthwise in, brush away seeds and remove stem. Lay flat and chill in refrigerator.
6. Queso Sauce: melt butter until bubbling then add flour and whisk into golden smooth paste. Add milk and whipping cream and continue stirring until thickened. Add cheeses and whisk until silly smooth.
7. Stuffed Poblanos: arrange pepper halves on baking sheet. Top each with evenly spread chicken mixture. Roast at 300° for approximately 30 minutes or until hot.
8. Drizzle queso Sauce over each pepper and serve.

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