Wednesday, June 13, 2012

Creamy Poblano Chicken Dinner

Creamy Poblano Chicken Recipe
Picture used from "My"
My picture didn't look nearly as appetizing!

We've been eating this since the late 90's.

Oh man!  That sounds like we're really old!

This is one of those fantastic Southern Living Recipes that looks really hard, sounds really
gourmet-ish, and is so easy!

Whenever the Mr. requests his birthday dinner, it's always this meal!

He had his 43rd birthday yesterday!

To go along with his new "older" age, we recently counted the number of doctors he has.

Yes, doctors!

Right now in life, it's not his social outlet to visit these physicians on a regular basis . .  .but none-the-less, he has a well-rounded network of doctors that can take care of any need of his, ranging from his head to his toes.

What a treat it is to get older.

But with getting older comes this meal!

Serve this with a green salad and dessert and you'll be the hit of the party!

Creamy Poblano Chicken with Corn Waffles

3 TBSP butter
1 large sweet onion, chopped
2 poblano peppers, seeded and chopped
3 cloves of garlic, minced
8 boneless and skinless chicken breasts, cut into bite-sized pieces
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken/mushroom soup
1 8oz container sour cream
1 8oz sharp cheddar cheese, shredded

1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1 large egg
1 1/2 cups milk
1/4 cup butter or margarine, melted
1 1/2 cups frozen white shoepeg corn, thawed

For the Creamy Poblano Chicken:

Melt the butter in a Dutch oven.

Add onion, chile pepper, and garlic; sauté 5 minutes.

Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done.

Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted.

Serve over Cornbread Waffles.

To make the waffles:

Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened.

Bake in a preheated, oiled waffle iron just until crisp.

(If you are in a hurry and you don't have time to make the waffle mix, purchase a cornbread mix and make according to directions, adding in the corn.  You may need to do 2 mixes -- but either way, it does save you some time!).

No comments:

Post a Comment