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Poblano Chicken
 
   
 
 
 
 
 
 
 
 
6 flattened chicken breasts
½ lb of FUD Spring Cheese Dip (see recipe)
½ lb fresh spinach, julienne cut
½ cup wheat flour
Freshly ground pepper (to taste)
Salt (to taste)
 
 
 
 
 
 
Poblano Chili Sauce
1 bottle FUD Mexican Cream
4 poblano chilies, sliced
½ yellow onion, chopped
2 tbsp unsalted butter
1 bunch fresh cilantro
4 minced garlic cloves
2 tbsp olive oil
1 can yellow corn
Salt (to taste)
Freshly ground pepper (to taste)

 
 

Poblano Chicken
Thoroughly wash the chicken breasts, then dry them with a paper towel; place them on a flat surface and season to taste with salt and pepper.

Place a spoonful of Spring Cheese Dip and some spinach within each chicken breast. Close each chicken breast with a toothpick to keep the dip and spinach from falling out. Dust each chicken breast with a coating of flour.

Preheat a frying pan with some oil, then add the stuffed chicken breasts. Make sure the left side where the fold is will be the first part cooked so it will stay open. At 350°F, bake in the oven for 10 minutes.

Take the chicken breasts out of the oven and remove the toothpicks. Cut each chicken breast in half, then serve. Cover with the poblano chili sauce.

Poblano Chili Sauce
Preheat a frying pan over medium-high heat with some olive oil. Add the diced onion and butter, then season as desired with salt and pepper. Continue cooking the diced onion while adding the cilantro and garlic. Simmer for 3 minutes, then add the poblano chili strips.

Continue cooking for 3 minutes, while adding the FUD Mexican Cream; mix well. Cook for an additional 5 minutes over medium-high heat or until the sauce thickens.

Place the sauce in a blender for 3 minutes on high speed. Drain, then return the sauce to the frying pan on high heat. Season the sauce with salt and pepper as desired; serve with the stuffed chicken breasts.

 

 
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