Chicken Roll Ups with Poblano Sauce

Skip the takeout restaurant and give these chicken roll ups with Poblano sauce a try! Stuffed with sautéed veggies and Oaxaca cheese, spooned over with a spicy and creamy Poblano chile sauce, and garnished with corn kernels, this outrageously good chicken recipe is set to become a family favorite.
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Ingredients
4
Portions
  • 2 tablespoons vegetable oil, for the stuffing
  • 2 tablespoons garlic, finely chopped, for the stuffing
  • 1/2 cups onion, finely chopped, for the stuffing
  • 1/4 cups carrot, cut into thin strips, for the stuffing
  • 1/4 cups broccoli, cut into small florets, for the stuffing
  • 1/4 cups zucchini, cut into strips, for the stuffing
  • 1/4 cups button mushrooms, for the stuffing
  • 1 pinch salt and pepper, for the stuffing
  • 4 chicken breasts, flattened, 5.2 oz each, or chicken cutlets
  • 1 cup Oaxaca cheese, for the Poblano sauce
  • 5 Poblano chiles, charred, trimmed, seeded, and peeled, for the Poblano sauce
  • 1 cup whipping cream, for the Poblano sauce
  • 1/4 cups vegetable broth, for the Poblano sauce
  • 190 grams cream cheese, for the Poblano sauce
  • 1 pinch salt
  • corn kernels, for garnish
Preparation
20 mins
30 mins
Easy
  • In a skillet, heat oil and cook garlic and onion. Add carrots, broccoli, zucchini, and button mushrooms. Cook for 10 minutes or until reduced. Season with salt and pepper.
  • On a chopping board, spread the chicken breast. Stuff with previous preparation, roll up, and secure with toothpicks. Season and place chicken rolls in a hot skillet with oil. Cook chicken rolls until brown. Set aside.
  • For the Poblano sauce: In a blender, combine Oaxaca cheese, Poblano chile, cream, vegetable broth, and a bit of salt.
  • In a pot, pour Poblano sauce and cook for 10 minutes. Arrange chicken roll ups on a plate and spoon Poblano sauce over. Serve chicken rolls ups with Poblano sauce garnished with corn kernels.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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