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Chicken Pablono Cream Recipe

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This recipe for Chicken Pablono Cream, by , is from Trish's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patricia Butts


A chicken breast
finely chopped onion to taste
A clove of garlic
Medium sliced poblano chili
Half a can of cream (cream, butter, buttermilk)

Poblano pepper cream
1/ 4 cup milk
4 ounces (1 / 2 Pkg. 8 oz) cream cheese cubed
2 teaspoons garlic, finely chopped
1 chicken bouillon cube
3 poblano chiles roasted and peeled, thinly sliced
1 onion, sliced
1 teaspoon oil
1 / 4 cup shredded mozzarella cheese

1 - Cook the chicken breast in water with salt and onion. - then shred
3 - Put a little oil and sauté the onion until transparent
4 - Add chicken and pepper strips.
5 - When the chili is cooked add half cream.
6 - Mix well and simmer no more than two minutes.

BLEND milk, cream cheese, garlic and bouillon cube at high speed for 1 minute or until smooth, reserve.
Sauté peppers and onion in large skillet stirring hot oil over medium-high heat for 5 minutes or until onion is tender. Add the cream cheese mixture, cook over medium-low heat 5 minutes or until heated through, stirring frequently.
Sprinkle with the mozzarella slices, cover the pan. Cook 1 min or until the mozzarella melts.




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