Appetizers

Chicken Strips in Creamy Rajas Poblanas

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Chicken Strips in Creamy Rajas Poblanas recipe

photo by:kraft

time

prep:

15 min

total:

40 min

servings

total:

12 servings

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What You Need

1/2

cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

cloves garlic

roasted poblano chiles, peeled, stemmed, seeded, deveined and divided

tsp. oil

1-1/2

lb. boneless skinless chicken breasts, cut into strips

onion, sliced

1-1/2

cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

flour tortillas (6 inch), warmed

Make It

BLEND cream cheese spread, garlic and 2 chiles in blender until smooth. Cut remaining chiles into strips.

HEAT 1 tsp. oil in large skillet on medium heat. Add half the chicken; cook and stir 3 min. or until no longer pink. Remove from skillet. Repeat with remaining oil and chicken; cover to keep warm.

ADD onions and chile strips to skillet; cook 3 min., stirring occasionally. Add chicken and cream cheese sauce; stir. Cover; cook on low heat 13 min. or until chicken is done and mixture is heated through, stirring occasionally and topping with shredded cheese for the last 3 min. Serve with tortillas.

Kraft Kitchens Tips

How to Roast Poblano Chiles

Arrange whole chiles on foil-covered baking sheet. Broil, 2 to 4 inches from heat, until chiles are completely blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until chiles are completely cooled. Remove chiles from bag. Using a small knife, peel away blackened skins; discard. Cut chiles in half lengthwise; remove and discard seeds. Chiles can also be roasted directly over a gas burner. Use tongs to turn chiles as they chard. Place in bag; peel and devein as directed.

Make Ahead

The creamy poblano sauce can be made ahead of time. Cool, then store in airtight container in refrigerator up to 3 days.

Serving Suggestion

Instead of serving with tortillas, toss sauce with hot cooked pasta.