Shredded chicken with poblano peppers and cream.
This delicious quick dish will help with the ruts of making chicken and veggies. Change it up a bit with Mexican table cream (I used Media Crema), if you can find low fat table cream even better. If you’re a purist you might want to find a different type of cream at the store. This dish uses poblano peppers and can be a bit spicy if you are buying from a Mexican store however, you can release some of its spiciness out by soaking them in water with Super Sweet after they have been roasted, peeled, and deveined. Soak as long as you want. Make the test by touching it to your lips. If your lips burn high heavens then it needs a couple hours more of soaking.
4 large poblano peppers.
3 bunches of cebollitas Cambray, sliced. (Not green onions they are small round onions, easily available at a Mexican store) you could also use sweet onions if you’re not able to find it.
1 tbs of butter.
1 can of table cream.
1 rotisserie chicken breast, shredded.
Salt and pepper to taste.
1. Roast whole poblano peppers on the broiler for 10 minutes making sure both sides are roasted. Put them in a plastic bag to sweat for a few minutes. This process makes it easy to peel off the skin. Then slice them in half and remove seeds. Then slice the thin. See pictures
2. In a pan add sliced onions, peppers, shredded chicken with butter. Sauteed till onions are soft. Then add the half can of Media Crema or use low fat Media crema for a lighter version of an S. Season with salt and pepper to taste.
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