Chilaquiles with Poblano Chile Sauce

Name: Chilaquiles with Poblano Chile Sauce
Ingredients: 7 oz corn tortillas (about 200 grams); 2 cups vegetable oil (about 500 ml); 5 oz chicken breast (about 150 grams); 1 3/4 oz Manchego cheese (about 50 grams); 1 3/4 oz tomato (about 50 grams); 4 sprigs cilantro; 10 1/2 oz poblano peppers (about 300 grams); 1 cup sour cream (about 250 ml); 1 oz cream cheese (about 30 grams); 1/2 cup milk (about 100 ml); 1 2/3 cups chicken broth (about 400 ml); 2 tablespoons butter (about 30 grams); 1 oz onion (about 30 grams); 1 3/4 oz Manchego cheese for melting (about 50 grams)

Carlos Pb @cook_38712440

Chilaquiles with Poblano Chile Sauce

Carlos Pb @cook_38712440

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Ingredients

7 ozcorn tortillas (about 200 grams)
2 cupsvegetable oil (about 500 ml)
5 ozchicken breast (about 150 grams)
1 3/4 ozManchego cheese (about 50 grams)
1 3/4 oztomato (about 50 grams)
4 sprigscilantro
10 1/2 ozpoblano peppers (about 300 grams)
1 cupsour cream (about 250 ml)
1 ozcream cheese (about 30 grams)
1/2 cupmilk (about 100 ml)
1 2/3 cupschicken broth (about 400 ml)
2 tablespoonsbutter (about 30 grams)
1 ozonion (about 30 grams)
1 3/4 ozManchego cheese for melting (about 50 grams)

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Steps

1

Cut the tortillas into triangles and fry them in oil at 350°F (180°C).
2

For the sauce, roast the poblano peppers to remove the skin and give them a smoky flavor.
3

Blend the roasted peppers with the dairy ingredients. If the mixture is too thick, add a little chicken broth to thin it out. Cook the sauce in a bit of butter.
4

Adjust seasoning to taste. Cook the chicken breast in boiling water.