Southwest Chicken Poblano Burgersandwich Recipes

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

CHICKEN BURGER WITH ROASTED POBLANO AND ONION

Steps:

• Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.
• In a large skillet, heat 2 teaspoons oil over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.
• Form ground chicken into four 4-inch-wide patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.
• Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion-and-chile mixture.

SOUTHWEST CHICKEN POBLANO BURGER/SANDWICH

Steps:

• 1. Cut each large chicken breast in half, and pound each half until it is about 1/2 thick throughout the fillet.
• 2. Lay the chicken breasts in a shallow pan and pour enough marinade to cover them about 1/2 way. Turn over and generously coat both sides of each breast with the marinade, and then cover and let set in the fridge for at least an hour.
• 3. To make the mayo sauce, mix the light Mayo/Miracle Whip with the cayenne pepper, paprika, and curry power. Mix well, and set aside out of fridge to let the flavors blend.
• 4. After chicken has marinated for at least an hour, pre-heat the grill on medium heat and place all 4 chicken breasts on the grill.
• 5. Cook each side for 5-7 minutes, applying extra marinade to each side with a brush if desired.
• 6. While chicken is cooking, prepare each bun with 1/2 to 1 Tbsp of the Mayo spread on each side of the bun. Place a leaf of lettuce on the top part of each bun. Take 4 whole peppers and slice them open so they lie flat, and set them aside.
• 6. Once the chicken is almost done (150-160*F internal temp, or 5-6 minutes on each side), place a slice of Colby Jack cheese on each breast and cook for an additional 1-2 minutes until cheese starts to melt.
• 7. Place the finished chicken breasts on the lower half of the bun and top each one with a pepper, then close up the sandwich and enjoy!

SOUTHWESTERN CHICKEN CHOWDER W/ ROASTED CORN AND POBLANO PEPPERS

Steps:

• Spread whole kernel corn one-layer deep over cookie sheet. Roast at 400 for approximately 15 - 20 minutes, until kernels brown slightly. Remove from pan; reserve. (If you prefer not to roast corn, that would be fine.).
• Peel potatoes and chop, about 3/4". Place in pot, cover with water plus one inch. Do not add salt. Cook through; when fork passes through potatoes easily, they are done. Drain and reserve.
• Heat oil in large stockpot over medium heat. Add carrots, onions, garlic, poblano peppers (see note #1 below), salt, white pepper, cumin, all chili powders or blends (see note #2 below), and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
• (**For a more creamy soup, when the veggies are tender, add a cup of chicken stock to mixture and transfer to blender. Puree and return to the pot. Alternatively, for half creamy/half chunky consistency, take half (or more, or less) the veggies, add the stock and puree, then return to pot.**).
• Stir in chicken bouillon (suggestion: do it by quarters and taste. Too much bouillon can add unneeded salt). Add (the rest of) the chicken broth, tomato sauce, cinnamon, nutmeg, cilantro and corn and cook for 10 to 12 minutes, or until the carrots are tender. After this, add potatoes and the chicken and cook, stirring frequently, until the chowder is thick and the chicken and potatoes are heated through.
• Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
• When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove pot from the heat. Stir in cream, blending, heating. Serve.
• note #1:Green poblanos are always cooked or roasted. Use broiler or gas oven. After 80% of the skin has blistered, place poblanos in brown paper bag for ten minutes. Then under cold running water rub off tough outer skin, seed and peel, then chop/dice.
• note #2: Canned chipotles work as well, simply mince them and add to soup according to desired heat. Dehydrated chipotles work too; grind them then add according to desired heat.
• note #3: Go slowly with nutmeg and cinnamon, as these are unique flavors. Some like more, some like less.
• note #4: Salt and pepper amounts listed are somewhat conservative. Adjust to your personal taste.