The other day while shopping for groceries the poblano peppers for sale looked really good. I must confess that poblanos are not a pepper I usually buy because the quality in the store is sometimes lacking. If you are not familiar with poblanos they are a cross between a jalapeno and a green bell pepper.

So after adding them to my shopping basket I knew I wanted to make this chicken dish. Jeffrey and I used to make this when we were newlyweds, but haven’t made it in years. I am assuming that the recipe hasn’t made an appearance recently only because of the lack of peppers at the grocery store because the dish is easy to throw together and quite delicious. The recipe comes from Jeffrey’s cousin’s wife and is in a family cookbook that we put together in 1999.

Creamy Mexican Chicken

Ingredients:
3 tablespoons butter
1 large onion, diced
2 poblano peppers, seeded and diced
3 cloves garlic, minced
6-8 chicken breasts, cut into cubes
1 teaspoon salt
1/2 teaspoon pepper
1 can of cream of mushroom soup or (Gluten Free Cream of Mushroom Soup)
1 8-ounce container sour cream
8 ounces sharp cheddar cheese, shredded

Directions:
Melt butter in a large pan. Add onion, poblano pepper, and garlic saute for 5 minutes. Add chicken, slat, and pepper; cook, stirring often for 8-10 minutes or until the chicken is cooked through.

Stir in the soup and sour cream, stirring until smooth. Stir in the shredded cheese and cook an additional 7-10 minutes until the cheese is melted. Serve over noodles (there are tons of choices for gluten free noodles).