Ingredients:

  • 4 large Poblano Peppers (Approx. 350g)
  • 5 lbs Cooked Chicken Breast/Thighs, shredded (680 g)
  • 1 cup Sweetcorn (150 g)
  • 4 Tbsp Unsalted Butter (56 g)
  • 4 Tbsp All-Purpose Flour (30 g)
  • 2 cups Chicken Stock, low sodium (475 ml)
  • 1 cup Milk, Whole or Semi-Skimmed (240 ml)
  • 4 oz Cream Cheese, full fat, softened (115 g)
  • 1/2 cup Sour Cream (120 ml)
  • 8 oz Monterey Jack Cheese, grated (225 g), divided
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly cracked
  • 8-10 Corn Tortillas (small, 6-inch)
  • Vegetable Oil or Spray, as needed
  • 1/4 cup Fresh Coriander (Cilantro), chopped

Instructions:

  1. Char the Peppers: Preheat the oven grill (broiler) to high, or use a gas hob flame. Place the whole Poblanos directly under the grill or on the burner grate. Turn them with tongs every 2-3 minutes until the skin is completely blackened and blistered on all sides.
  2. Steam and Cool: Immediately transfer the charred peppers to a paper bag or a bowl covered tightly with cling film. Let them steam for 10-15 minutes to loosen the skin.
  3. Peel and Deseed: Carefully peel away the charred skin (do not rinse!). Slice the peppers open, remove the stems and seeds, and roughly chop the flesh into 1/2 inch (1 cm) strips or cubes. Set aside.
  4. Make the Roux: Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until a thick, light-coloured paste forms (the roux).
  5. Add Liquids: Gradually whisk in the warm chicken stock, followed by the milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens slightly (about 5 minutes).
  6. Melt the Cheese Base: Reduce the heat to low. Stir in the cream cheese until fully melted and smooth. Add half of the grated Monterey Jack (4 oz / 115g) and stir until incorporated.
  7. Finish the Sauce: Remove the pan from the heat. Temper the room temperature sour cream by stirring a spoonful of the hot sauce into it first, then add the mixture back into the main pot. Season generously with salt and pepper.
  8. Combine Filling: In a large mixing bowl, mix the shredded chicken, chopped Poblanos, and sweetcorn. Pour about 1/3 of the cream sauce over this mixture and stir to coat evenly.
  9. Prepare Tortillas: Preheat the oven to 375°F (190°C). Lightly oil a small frying pan. Quickly flash-fry each corn tortilla for 10-15 seconds per side to soften them.
  10. Layer the Dish: Spread a thin layer of remaining cream sauce on the bottom of a 9x13 inch casserole dish.
  11. Fill and Roll: Spoon a line of the chicken mixture down the center of each softened tortilla. Roll them up tightly and place them seam-down in the casserole dish. Repeat until the dish is full.
  12. Sauce and Topping: Pour the remaining cream sauce evenly over the rolled tortillas. Sprinkle the remaining grated Monterey Jack cheese (4 oz / 115g) over the top.
  13. Bake: Place the dish in the preheated oven for 30-35 minutes, or until the sauce is bubbling around the edges and the cheese topping is golden brown and melted.
  14. Rest and Garnish: Remove from the oven and allow to rest for 10 minutes. Sprinkle liberally with fresh coriander before serving.