Sargento® Cheese invited me to a Chopped at Home Challenge using corn tortillas, poblano peppers, chicken thighs and their 4-Cheese Mexican blend.
I made a crock-pot Mexican cheese poblano chicken over rice with crispy tortilla strips. Into my slow-cooker went roasted poblano peppers and onions cut into thick strips, garlic, chili powder, cumin, a bay leaf, red pepper flakes, tomatoes and chicken broth.
Corn, black or green olives and the Mexican cheese are mixed in at the end – plus more is sprinkled on top for serving. Extra cheesy because Sargento cheese is so very delicious!
Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese.
The tender, juicy chicken thighs are removed from the pot and the meat is chopped or shredded and added back into the pot.
Making the crunchy tortilla strips is super easy – slice them up into strips, toss with a little olive oil and salt then bake until lightly golden. They’ll be the best tortilla chips you ever tasted!
Doesn’t a Chopped at Home Challenge sound like fun?! You can create your own entry!
Send your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize.
|Slow-Cooker Mexican Cheese Poblano Chicken|| |
- 3 poblano peppers
- 1 cup thick-sliced yellow onions
- 1 cup diced fresh tomatoes (I used plum)
- 3 cloves minced garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 1 bay leaf
- 2 cups chicken broth
- 2 + ½ pounds bone-in chicken thighs
- 1 cup corn
- ½ cup sliced black or green olives
- 1 (8 ounce) package Sargento® 4-cheese Mexican blend
- 8 corn tortillas
- 2 teaspoons olive oil
- 1 tablespoon fresh chopped cilantro
- 1 + ½ cups minute rice
- Preheat the broiler. Line a small baking sheet or pan with parchment paper and place the poblanos on it.
- Broil the poblanos until black and blistered then turn them over and do the other side. Place them in a paper bag and close the top. Let them sit about 10 minutes.
- After 10 minutes rub the skin off with your hands or a kitchen towel. Cut into long, thick strips, discarding the ribs and seeds.
- Spray a 4 or 5-quart crockpot with non-stick spray.
- Add the diced poblanos, onions, tomatoes, garlic, chili powder, cumin, red pepper flakes, bay leaf, chicken broth, ½ teaspoon salt and ¼ teaspoon black pepper to the crockpot and stir it up.
- Season the chicken thighs well with salt and pepper. Nestle them into the pot.
- Cook on high 4 hours or low 6 - 8 hours.
- Remove the chicken thighs to a cutting board and let them cool until you can handle them.
- Chop the chicken into bite-sized pieces discarding the skin and bones.
- Add it back to the crock pot with the corn and olives. Cook ½ hour on high.
- Preheat the oven to 350 degrees F.
- Stack the tortillas and cut them in half. Cut them into thin strips about ½-inch wide.
- Place them on a medium baking sheet, drizzle with oil and toss, rubbing the oil into them with your hands.
- Spread them out and sprinkle with salt.
- Bake until lightly golden 12 - 16 minutes.
- Prepare the rice according to package directions.
- Using a ladle remove most of the excess broth from the crockpot and set aside. Fish out the bay leaf and discard.
- Taste and season with more salt and pepper if needed.
- Mix 1 cup of the cheese into the chicken.
- Spoon the chicken over the rice, spoon a little of the broth you set aside over it, top with a ¼ cup cheese, ¼ of the chips and a sprinkle of cilantro.
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
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