Pollo con Rajas de Chile Poblano y Elote/Chicken with Poblano Strips & Corn, are you familiar with it? If not you should be. It`s a pretty classic Mexican dish that`s typically served as a guisado or stew with rice, along side a steak, or as an amazing filling for tacos, empanadas, burritos or enchiladas. Mexican crema is usually added to bring everything together for a dish that`s pure goodness. So now you know the flavor profile or inspiration for todays dish. I took the same base ingredients & switched up the presentation a bit. (What can I say, I`m easily entertained) I think the end result was totally delish & eating it this way I didn`t get the inevitable glop on my shirt or shorts. A total win for me & my clothes.
Here`s what you`ll need for your Pollo con Rajas de Chile Poblano y Elote/Chicken with Poblano Strips & Corn:
Chicken Breast or Ground Chicken- 1 1/2lbs
Poblano Peppers- Roasted, skins & seeds removed & cut in strips, 1 cup (about 3 medium)
Cream Cheese- 4 oz
Parmesan Cheese- 1/2 cup grated
1 garlic clove
Poultry seasoning- 1 teaspoon
Fresh Cilantro- 1/2 cup
Corn Starch- 1 Tablespoon
Yellow Sweet Corn- 1 1/2 cups cut from the cobb or 1 15oz can undrained.
S & PTodays main players.You can totally use ground chicken from your local grocer here but sometimes I find it a little suspect, like no idea what chicken parts went into the grind. I opted to use boneless skinless breasts which I tossed into my food processor with the cilantro, poultry seasoning , salt & pepper. Let the machine do it`s thing until everything is well mixed & the chicken finely chopped. It will be kind of pasty.Finely dice the onion & mince the garlic.Heat a skillet with a tablespoon of olive oil over medium heat & add the onion. Stir & cook 2-3 minutes. Add the garlic & cook a minute more.Add in the poblano strips & cook for 2 more minutes to heat through.In a mixing bowl add the cream cheese, parmesan cheese, egg yolk & corn starch.Mix well to combine.Add in the poblano-onion mixture to your bowl.Give it a good stir.Roll out a sheet of aluminum foil & give a good hot of cooking spray. Add the chicken mixture.Dampen your hands with a little water (prevents sticking to your fingers) & press out into a rectangle about a 1/2 inch thick.Add the poblano mixture along the long side about an inch from the edge.Use the foil to lift up and make a roll. 1st the side closest to you & the poblano mixture.Half way there. Now bring up the other side to create a roll enclosing the poblano`s.
Roll the loaf up in the foil & close the ends. Place on a baking sheet & cook in a preheated 375 degree oven for 35 minutes.Now for the sweet corn. We`re going to make a super easy, silky smooth sauce. If using freshly cut corn add to a sauce pot & just cover with water, If it`s a can just dump it in liquid included. Add a tablespoon of butter, bring to a boil & cook 3-4 minutes.Add the corn with the cooking liquid to a blender cup & give it a good spin. It should be pretty smooth.Pour through a fine mesh strainer using the back of a spoon to push the sauce through. Discard any solids left in the strainer.Remove the cooked chicken-poblano mixture from the foil & slice. Serve with the silken sweet corn sauce.
Enjoy your Pollo con Rajas de Chile Poblano y Elote/Chicken with Poblano Strips & Corn!!