Servings: 8
Time: 45 minutes
Ingredients
- 5 medium poblano peppers
- 1 medium onion, peeled and quartered
- 5 garlic cloves, peeled
- 1 tablespoon olive oil
- 1 1/2 cups chicken stock
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- 4 cups shredded cooked chicken
- 1 can (16 ounces) pinto beans, rinsed and drained
- 15.5 ounces Buholzer Brothers® Havarti cheese, shredded and divided (about 3 3/4 cups)
- 8 flour tortillas (8 inches)
- Chopped tomatoes, fresh cilantro, lime wedges and sour cream
Directions
- Heat oven to 400°F.
- Place the poblano peppers, onion and garlic on a 15 x 10-inch baking pan. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer.
- Bake for 25-30 minutes or until peppers are lightly charred, turning vegetables once with tongs. Place peppers in a bowl; cover and let stand for 20 minutes. Set onion and garlic aside to cool.
- Peel off or rub peppers with a paper towel and discard charred skin. Remove stems and seeds. Coarsely chop peppers.
- Place the peppers, onion and garlic in a food processor; cover and process until mixture is smooth. Add chicken stock and cream; cover and process until combined. Season with salt and pepper to taste.
- Spread 1 1/2 cups cream sauce in the bottom of a greased 13 x 9-inch baking dish.
- Combine the chicken, beans and 3 cups of havarti cheese in a large bowl. Spread about 1 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining sauce and havarti cheese.
- Cover dish with greased aluminum foil. Bake for 25 minutes. Uncover; bake for 10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
- Serve with tomatoes, cilantro, lime wedges and sour cream.
© Dairy Farmers of Wisconsin
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