Creamy Poblano Chicken

Photo: Charles Walton; Styling: Buffy Hargett

Recipe from


Ingredients

3 tablespoons butter or margarine
1 large sweet onion, chopped
2 poblano chile peppers, seeded and diced
3 garlic cloves, minced
8 skinned and boned chicken breast halves, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4-ounce) can cream of chicken and mushroom soup, undiluted
1 (8-ounce) container sour cream
1 (8-ounce) package shredded sharp Cheddar cheese

Preparation

Melt 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.

Note:

February 1998