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Ingredients

• 2-3 medium poblano peppers, seeded and stemmed, chopped
• 1 cup chicken or vegetable stock
• 1 small onion, chopped
• 2 cloves garlic, chopped
• A small handful of cilantro leaves, plus a few leaves for garnish
• Salt and pepper
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup heavy cream or Mexican crema
• 1 tablespoon extra virgin olive oil (EVOO)
• 4 boneless, skinless chicken breasts
• 1 1/2 cups shredded Manchego cheese
• 1 tablespoon vegetable or olive oil
• Thinly sliced red onions, for garnish

Description

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