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Ingredients

• 4 large poblano peppers
• 1 1/2 pounds chicken cutlets
• Extra-virgin olive oil, for drizzling plus 2 tablespoons
• 1 jalapeno pepper, seeded and chopped
• 1 onion, chopped
• 3 cloves garlic, grated
• 18 to 20 tomatillos, peeled and coarsely chopped
• 1 cup heavy cream
• 1 chipotle in adobo, mashed into paste
• 2 teaspoons adobo sauce
• 2 limes, 1 zested, 1 whole
• 4 ears corn on cob, shucked and rinsed
• 2 to 3 cups chicken stock, depends upon how thick you like your sauce
• 1 1/2 teaspoons ground cumin
• 1/4 cup cilantro or flat-leaf parsley, divided
• 3 tablespoons fresh mint, a generous handful
• 1 sack white corn tortilla chips
• 1 cup shredded Chihuahua or Monterey Jack cheese, divided
• 2 tablespoons finely chopped chives

Description

Food Network Invites You To Try This Grilled Chicken Chili Verde And Corn On The Cob With Chipotle Cream Recipe From Rachael Ray.

Food Network