Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce
INGREDIENTS
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2 small to medium fresh poblano peppers
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Two 8-ounce boneless, skinless chicken breasts
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Kosher salt and freshly ground black pepper
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Kosher salt and freshly ground black pepper
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1 tablespoon vegetable oil
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Two 2 ounce slices pepper jack cheese
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2 cups heavy cream
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1 tablespoon Cajun spice, such as Paul Prudhomme's Blackened Redfish Magic Spice
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1/2 tablespoon ancho chile powder
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