Chicken Fajitas with Poblano Peppers

Name: Chicken Fajitas with Poblano Peppers
Ingredients: 1 1/3 lbs. chicken breast cut into strips; 6 poblano peppers; 1 small onion sliced into julienne strips; 1 clove garlic finely chopped; 2 tablespoons chicken bouillon powder; 1 2/3 cups sour cream (about 400 grams); 1 tablespoon mustard; 1 tablespoon mayonnaise; 1 small glass evaporated milk; Parmesan cheese to taste (or your preferred cheese); as needed Olive oil; as needed Unsalted butter; Ground pepper to taste; Garlic salt to taste

Lila @lily2501

Easy to prepare!

Lila @lily2501

Easy to prepare!

Saved

Ingredients

1 1/3lbs. chicken breast cut into strips
6poblano peppers
1small onion sliced into julienne strips
1 clovegarlic finely chopped
2 tablespoonschicken bouillon powder
1 2/3 cupssour cream (about 400 grams)
1 tablespoonmustard
1 tablespoonmayonnaise
1small glass evaporated milk
Parmesan cheese to taste (or your preferred cheese)
as neededOlive oil
as neededUnsalted butter
Ground pepper to taste
Garlic salt to taste

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Steps

1

Roast the poblano peppers to peel, devein, and then cut into strips.
2

Season the chicken strips with a little ground pepper and garlic salt.
3

Heat a little olive oil in a pan and fry the chicken strips.
4

Melt some unsalted butter in a saucepan, add the julienned onion, chopped garlic, and poblano pepper strips. Let them fry a little, then turn off the heat and set aside a spoonful of this mixture with a large spoon.
5

Blend the evaporated milk, sour cream, mustard, mayonnaise, chicken bouillon, and the spoonful of pepper strips with onion and garlic that was set aside.
6

Place the saucepan with the fried pepper strips, onion, and garlic over medium heat, add the chicken strips and the blended cream mixture.
7

Add a little Parmesan cheese and let it simmer for 3 minutes.