Sort ingredients
lizandcliff
QR Code
Listen
Pdf
Roast the poblano peppers using your preferred method and then let them 'sweat' for 10-15 minutes in a plastic bag or closed container. (Air fry for 10 minutes at 375° F)
Remove the skin, seeds, and stem from all 3 and slice 2 of the peppers into thin strips. Reserve the other one for the sauce.
Add the poblano pepper, cilantro, Greek yogurt, light mayonnaise, jalapeño mustard, seasonings to taste, and milk to a blender. Make sure the sauce is smooth and has no clumps.
Slice the chicken breast and drain the canned corn.
Grease a pan and add the chicken. Season it with minced garlic cloves, salt, and pepper. Cook for 5 minutes. Add the onions and corn. Cook for 4 minutes.
Bring the heat down to the lowest setting and add the sliced poblano peppers. Mix well and let it sit for 5 minutes.
Add the green sauce and mix well. Turn off the heat and fold in the cheese.
Divide into 4 equal servings (~1 cup of rajas) and serve with side(s) of choice. I will serve it with low carb tortillas.