Lasagna poblana roll-ups with chicken
Cooking Con Claudia · ♥ 2.5K likes · 38.5K views · 7 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 9 oz oven ready lasagna pasta
- ¼ whole small white onion, roasted
- ¾ whole sliced onion
- 8¾ oz corn
- water
- 2 lb chicken breast
- 2 whole bay leaves
- ½ whole onion
Add about two pounds of chicken breast to boiling water with two bay leaves and half an onion; return to a boil.
- salt
- garlic salt
- chicken bouillon
Skim the foam, add salt, garlic salt and chicken bouillon, cover and cook 25 minutes on medium heat.
Remove the chicken and boil the oven-ready lasagna sheets in the same water about three minutes so they are flexible for rolling; keep them from sticking.
- 1 whole roasted and peeled poblano
- 3 whole green peppers
- 2 whole chiles serranos
- cilantro
- 2 cloves garlic cloves
- chicken bouillon
- 1 tsp black pepper
- 4 tsp cream cheese
- 1 cup crema mexicana
- 1½ cup broth
In a blender, combine the poblano, green peppers, serranos, cilantro, roasted onion, garlic, chicken bouillon, black pepper, cream cheese, crema mexicana and the reserved broth; blend smooth and set aside.
- 1 tbsp butter
- olive oil
In the same pot melt a tablespoon of butter with a little olive oil; saute sliced onion about three minutes.
- 1 whole chile poblano
- 1 whole calabacita
- mushrooms
- 2 cloves minced garlic cloves
Add the chopped poblano, calabacita, mushrooms and corn and cook three minutes more; add the minced garlic.
- salt
- black pepper
Add the shredded chicken, season with a little salt and black pepper and cook a couple of minutes.
- nonstick cooking spray
Preheat the oven to 350 degrees; spray a baking dish with nonstick spray and spread in some sauce.
Rolling and assembling
- queso Oaxaca
Top each lasagna sheet with queso Oaxaca and filling, roll up and place in the dish; repeat.