Categories: Made

Ingredients

• 4 chicken breasts
• 5 tbsp vegetable oil
• 1 large poblano chile
• 1 large Spanish onion
• 1 large red bell pepper
• 1 cup of chorizo, peeled and diced
• 1 garlic clove, chopped
• 1 cup sour cream
• 1/4 cup half-and-half
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 cup shredded Montery Jack

Directions

1. Season chicken with salt and pepper.

2. Place chicken in a roasting pan and bake, uncovered, at 350 for 20 minutes or until cooked.

3. Heat 2 tbsp oil in a saucepan and lightly saute Poblano until skin starts separately. Peel skin from pepper. Make a slit, and remove all seeds.

4. Slice onion, bell pepper and poblano into strips.

5. Heat remaining 3 tbsp of oil in a heavy skillet. Add chorizo, garlic, onion and peppers. Cook over medium-high heat, stirring occasionally until onions and peppers are soft. Add sour cream, half-and-half, black pepper and salt and simmer 3 minutes.

6. On each serving plate, place 3/4 cup sausage mixture and one chicken breast on top. Sprinkle with 1/4 cup of the shredded cheese.

7. Serve warm corn tortillas on the side.

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