Sweet Potato Noodles With Grilled Chicken And Creamy Poblano Sauce Recipes

SWEET POTATO NOODLES WITH GRILLED CHICKEN AND CREAMY POBLANO SAUCE

Steps:

• Preheat grill to medium-high heat and spray or brush the grates with oil.
• While the grill is heating combine the spices for the chicken and sprinkle evenly over both sides.
• Remove the husks and silk from the corn, brush or spray them with a little oil and sprinkle with salt and pepper.
• Brush or spray the poblano peppers with oil.
• Place the corn and poblanos on the heated grill and close the lid.
• Turn the corn and peppers approximately every 3-5 minutes until the corn has char marks and the skin of the poblanos is completely charred and the flesh is soft, this will take about 15-20 minutes total.
• Once the poblanos are ready remove them from the grill and into a plastic or paper bag and seal it for approximately 10 minutes.
• Remove the corn from the grill and cut off the kernels with a knife once they are cool enough to handle.
• While the corn and poblanos are cooling grill the chicken for approximately 4-6 minutes per side depending on their thickness.
• Remove from the grill and let the chicken rest for 5 minutes before slicing.
• Once the poblanos have cooled, remove from the bag and peel off the skins.
• Cut off the stems, remove the seeds and chop the peppers.
• In a large skillet over medium-high heat, heat 2 teaspoons olive oil.
• When the skillet is hot add in the spiralized sweet potatoes.
• Season with kosher salt and black pepper and sauté for 6-8 minutes or until tender, but still have a little bite to them.
• Add 1/2 a cup of the chopped poblanos to a blender along with 2 tablespoons of the chicken broth, blend until smooth.
• In a small saucepan over medium heat melt the butter.
• Once the butter is melted whisk in the flour and cook for about 1 minute.
• Slowly pour in the remaining chicken broth and poblano mixture whisking the entire time.
• Add in the cumin and season with kosher salt and pepper.
• Continue to whisk the sauce until it thickens, about 4-5 minutes.
• Remove the sauce from the heat and let it cool for a minute before whisking in the Greek yogurt.
• Divide the sweet potato noodles into 4 bowls or plates.
• Top the noodles with sliced chicken breast, corn and your desired amount of the creamy poblano sauce.
• Garnish with cilantro and any remaining chopped poblano peppers.

POTATO AND POBLANO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
• In a medium bowl, combine the poblano strips and corn.
• In a small bowl, mix together the half-and-half and crema.
• Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
• Let stand 10 minutes before serving.
• Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

PASTA WITH CREAMY SWEET POTATO SAUCE

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. When cool enough to handle, remove and discard skin. Place potato in a large bowl and mash with milk., Cook pasta according to package directions. In a large skillet, saute pine nuts and sage in butter until pine nuts are toasted. Remove from pan and set aside., In the same skillet, saute garlic in oil for 1 minute. Stir in the sweet potato mixture, salt and pepper. Drain pasta, reserving 3/4 cup cooking water; add to sweet potato mixture. Stir in the cheese, pine nut mixture and reserved cooking water. Sprinkle with additional cheese if desired.

POBLANO CHICKEN ENCHILADA CASSEROLE

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
• Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
• Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.