Categories: Made
Ingredients
- 4 chicken breasts
- 5 tbsp vegetable oil
- 1 large poblano chile
- 1 large Spanish onion
- 1 large red bell pepper
- 1 cup of chorizo, peeled and diced
- 1 garlic clove, chopped
- 1 cup sour cream
- 1/4 cup half-and-half
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 cup shredded Montery Jack
Directions
-
Season chicken with salt and pepper.
-
Place chicken in a roasting pan and bake, uncovered, at 350 for 20 minutes or until cooked.
-
Heat 2 tbsp oil in a saucepan and lightly saute Poblano until skin starts separately. Peel skin from pepper. Make a slit, and remove all seeds.
-
Slice onion, bell pepper and poblano into strips.
-
Heat remaining 3 tbsp of oil in a heavy skillet. Add chorizo, garlic, onion and peppers. Cook over medium-high heat, stirring occasionally until onions and peppers are soft. Add sour cream, half-and-half, black pepper and salt and simmer 3 minutes.
-
On each serving plate, place 3/4 cup sausage mixture and one chicken breast on top. Sprinkle with 1/4 cup of the shredded cheese.
-
Serve warm corn tortillas on the side.