Cheesy Chicken Poblano Panecillos
I created this appetizer, “Cheesy Chicken Poblano Panecillos” on the whim the other day and added a Mexican twist, hence, another delicious Mexican appetizer. 🤩
I made it with simple ingredients too! Ingredients I had on hand from a leftover chicken breast, pepper jack cheese, poblano peppers, biscuits, onions and cilantro. And of course I combined these panecillos (little breads) with my delicious salsa verde!
It’s one thing to come up with 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?” That’s even better! Love being the cooking hero all the time!
Trust me these ridiculously delicious Cheesy Chicken Poblano Panecillos will have your family and friends asking you the same thing!
The key ingredient that really helps transcend this mexican appetizer is the poblano pepper.
Poblano peppers are a common stable in Mexican Cuisine used in many dishes. One dish in particular that surely you may have heard about at some point…yes the famous Stuffed Poblano pepper!
I plan on making these very soon so make sure to come back for that recipe. Stuffed Poblanos peppers coming to you!
Poblano peppers 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.
One last thing I know I have spoken several times about Salsa Verde (Green Sauce) and this is do to the fact that I absolutely just love Salsa Verde and make it quite often.
So I’m not going to bore you again with my ranting about this sauce but will urge you not to skip out on making the salsa for these biscuits, the combination is fantastic.
Here are some other mexican appetizers of mine that I love my salsa verde with….😋
Please if you haven’t yet tried this sauce though, try it, make 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.|