Chicken and Poblano cheese sauce

oringinal recipe

This idea came when I decided I wanted to make Chili Relleno. Well, my poblano peppers did not get big enough to stuff, so I opted for another version.

4 Boneless skinless chicken breasts
2-4 Tbs. Crisco

Batter:
Corn flour (I used half a Jiffy corn muffin mix)
2 tsp. Chili Powder
2 tsp. Cumin
1/2 tsp. Garlic Salt
Salt and Pepper to taste

Sauce:
2 fresh roasted poblano peppers sliced *(to do this read below)
8oz. chicken broth
8oz. cream cheese
1 c. Monterrey jack cheese
1/2 c. cheddar cheese
2 Tbs. Flour
Cumin
Chili Powder
Garlic Salt
About 1/4 c. fresh chopped cilantro
Salt and Pepper to taste

Place Crisco in a frying pan on medium. While waiting for Crisco to melt, combine all batter ingredients together on a plate. Don't be afraid to add more seasoning, I found that it could have used a bit more. Coat chicken in batter and place in frying pan. Flip only once. Should take 5-10 minutes a side, depending on your stove. While chicken is cooking, heat chicken broth in a sauce pan over medium heat. When bubbles appear on the bottom, add cream cheese. Stir with a whisk. After smooth, whisk in flour and seasonings to your taste. Once smooth again, add sliced peppers and chopped cilantro. Once mixed, add cheese and stir gently with spoon until melted. Taste to see if additional seasoning is needed. Should be a thick cheese sauce with a yellowish orange hue. Remove from heat.

Place cooked chicken on a plate and drizzle sauce on top. garnish with cilantro if desired.

* To roast peppers turn on gas stove or use other flame. Hold Peppers with tongs over flame, turning regularly. You should hear a popping sound and pepper should have black spots and be warm when done.