Chicken-Wrapped Poblano Peppers Stuffed with Cheese

Steps

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1. 1
   Roast all the poblano peppers over a flame or on a hot griddle until the skin is charred on all sides.
   ▶ ≈0:40
2. 2
   Place the roasted peppers in a plastic bag and let them steam for a few minutes to soften the skin for easy peeling.
   ▶ ≈0:55
3. 3
   Carefully peel off the charred skin and remove the seeds and veins from inside each pepper while keeping the pepper whole.
   ▶ ≈1:11
4. 4
   Fill the cleaned peppers with cheese. Set aside 3 peppers to grind into sauce later.
   ▶ ≈1:33
5. 5
   Wrap each stuffed pepper with a chicken breast fillet and season the chicken with salt.
   ▶ ≈2:27
6. 6
   Heat oil in a clay pot and brown the chicken-wrapped peppers on all sides until the chicken is golden.
   ▶ ≈3:06
7. 7
   Make the sauce: grind together diced onion, garlic, the 3 reserved peppers, some cilantro, and crema with salt until smooth.
   ▶ ≈3:40
8. 8
   Pour the ground sauce into the pot with a little oil and bring it to a boil.
   ▶ ≈4:32
9. 9
   Once the sauce is boiling, add the browned chicken and peppers to simmer together in the sauce.
   ▶ ≈4:50
10. 10
    Cook until the chicken and peppers are fully cooked through. Serve with rice and warm tortillas.
    ▶ ≈5:14