Made with simple ingredients too! Chicken breast, pepper jack cheese, poblano peppers, biscuits, one onion, cilantro and of course my delicious salsa verde! So yes folks, most of the ingredients you may already have at home! This is a very manageable, uncomplicated and simple as ABC kind of Mexican appetizer.
You know it’s one thing to come up and create an appetizer or a dish and reap the rewards when everyone in your family loves it but to leave them asking, “When are you going to make these again?” is a whole wonderful thing in itself! That’s how this appetizer was for my family and a neighbor friend of ours.
Yes these ridiculously good Cheesy Chicken Poblano Panecillos will have your family and friends saying just that to you!
I think one key ingredient that really helps transcend this mexican appetizer is the poblano pepper. Poblano peppers are a common stable in Mexican Cuisine used in several dishes, one of which dish in particular surely we all must have heard about at some point…yes the famous Stuffed Poblano! Yes, yes, I will be making these very soon! Stuffed Poblanos coming to you! They are deliciously mild but full of incredible flavor. If you don’t use these very often, surely you will start replacing your ordinary Bell pepper in your Sunday omelette with the poblano pepper.
You know I have spoken several times about my Salsa Verde or Green Sauce and this is do to the fact that I absolutely just love Salsa Verde! So I’m not going to bore you again with my ranting about this sauce…instead here are some other mexican appetizers of mine that I love my salsa verde with….
Please if you haven’t tried this sauce though, try it! Okay so maybe I did a little ranting!
Cheesy Chicken Poblano Panecillos
- 1 16.03 oz tube of biscuits (I used Pillsbury Grands Buttermilk)
- 1 cup cooked chicken (I used 1 chicken breast, boiled for 20 minutes and shredded)
- 4 oz pepper jack cheese (cubed)
- 1 poblano pepper (chopped)
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 3 Tablespoons cilantro (chopped)
- flour (for sprinkling on flat surface)
- 2 Tablespoons oil
- 1 Pound tomatillos (husks removed)
- 2 serrano peppers (stems removed)
- 3 garlic cloves (peeled)
- 1 cup chicken broth
- salt and pepper (to taste)
|Remove husks off tomatillos and rinse well. Remove stems off of serrano peppers and rinse. Add tomatillos, serranos and peeled garlic to a tray and roast under broiler for 15 minutes. Add all ingredients to a blender with chicken broth. Blend well and add salt and pepper to taste. Set aside.|
|In a skillet over medium heat add 2 tablespoons of oil. Add chopped poblano and onion. Cook until soft and onion is translucent, about 5 minutes. Add chopped garlic and cook for another minute. Add shredded chicken, mix well and cook for another 2 minutes. Place mixture in a bowl, sprinkle cilantro, mix and let mixture cool.|
|Open biscuit tube and remove biscuits. Cut each biscuit in half. Sprinkle a little bit of flour on cutting board or clean flat surface. With a rolling pin or a plate flatten each piece a little. In your palm, place one biscuit piece and fill center with chicken mixture and a few pieces of pepper jack cheese. Roll dough over mixture to form a ball. Set aside and continue with the other 15 pieces of biscuits.|
|Note: you can also choose to put biscuit pieces in a muffin tin. Spread dough some around tin and add chicken mixture and top with cheese.|
|Bake for 12-14 minutes at 425 degrees F (218 degrees C) and get golden brown.|
|Serve immediately with Salsa Verde.|