This light and flavorful dish marries grilled chicken with the great taste of poblano chilies in a slightly spicy sauce that can have many uses.
4 Boneless skinless chicken breasts
3 Poblano chilies, roasted, skins & seeds removed
1 C Heavy cream
½ Small onion, chopped
2 Strips bacon
½ C Queso Fresco cheese, crumbled
1 Clove garlic, large, diced
¼ C Cilantro, roughly chopped
3 TBSP Arizona Original Rub
1 TBSP Arizona Rattlesnake Rub (optional)Season chicken with Arizona Original Rub and set aside. Roast chilies over burner or grill until blackened. Place in plastic bag for about 15 minutes to loosen skins. Remove skins under running water then cut open and remove seeds. Roughly chop. In medium sauce pan, fry bacon over medium heat until crisp. Remove and drain on paper towels. Add onion and diced garlic to bacon drippings. Sauté until onion is translucent. Add poblanos and 2 tablespoons Arizona Original Rub. (Option: For more heat, use 1 tablespoon each of Arizona Rattlesnake Rub and Arizona Original Rub.) Sauté 1 minute more. Add cream and stir well. Pour into blender, add cilantro and puree until smooth. Return to sauce pan over very low heat to keep warm. Grill chicken breasts then cut into half-inch thick slices and place on bed of rice in individual bowls. Spoon poblano sauce over chicken. Top with crumbled Queso Fresco cheese and finely chopped bacon. Garnish with sprig of cilantro. Serve.
*Cook times are approximate.