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PECHUGAS RELLENAS CON FLOR DE CALABAZA
Chicken Breast with Pumpkin Flower Stuffing
Ingredients:
3 tablespoons of oil
4 tablespoons of chopped onions
1 chopped garlic clove
3 blended tomatoes
1 1/2 teaspoons of chicken powder
2 lbs of pumpkin flower
6 boneless chicken breasts
14 oz of Queso Del Rancho Los Altos
3 tablespoons of butter
3 tablespoons of flour
1 can of condensed milk
2 cups of water
1/2 teaspoon of chicken powder
How to cook:
Preheat the oven to 356°F. Heat the oil and sear the onion, the garlic and the tomatoes. Season with the chicken powder, add the pumpkin flower, season it until it thickens.
Stuff the chicken breasts with half of the mix and half with Queso Del Rancho Los Altos.
Roll up the chicken breasts and place them in a glass pan previously greased. Fry the
flour in boiling butter until it aquires a light golden color. Add the condensed milk, the
water and the chicken powder, stir constantly until it thickens. Blend the mix with the
rest of the cheese and the rest of the stuffing. Spread on the Chicken Breasts and bake
for 45 minutes.
Serves 4- 6.
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PECHUGAS GRATINADAS EN SALSA DE CHILE POBLANO
Battered Chicken Breasts in Chile Poblano Sauce
There's great abundance of peppers that grow all across the state of San Luis Potosi in México. These are generally mixed with excellent local cheeses made of cow and goat
milk that make delicious and creamy dishes such as this.
Ingredients:
3 whole boneless chicken breasts
Salt and Pepper
1 large chile poblano
1/4 cup of milk
1/4 cup of butter
1 tablespoon of flour
1 cup of Crema Mexicana Los Altos
6 tablespoons of Queso Del Rancho Los Altos
How to cook:
Slice each chicken breast in half. Slightly flatten each piece and spread salt and pepper. Put it in the fridge for 10 minutes. Remove everything inside the Chile and blend with milk. Melt 2 tablespoons of butter in a small pan. Add the flour and stir. Add the chile sauce previously blended and stir. Add the cream and stir in low heat until the mix boils and thickens. Remove from the heat and add salt. (You may prepare the sauce 6 hours in advance and reheat before using). Preheat the oven to 356°F. Melt the remaining 2 tablespoons of butter in a pan, add the chicken breasts and cook for 2 minutes each side. Transfer the chicken to a small glass pan previously greases, cover with the poblano sauce, spread the cheese and bake for 10 minutes.
Serves 6.