Having been fed real mexican food, from different States in Mexico, I have been cooking Authentic Mexican for 58 years or so. As always, I made exactly from the recipe. This recipe had SUCH promise, but lacked a bit of taste. Yes, it was Gringo, & since my mouth can no longer take the fire, Poblano chiles are the mildest of the chiles and the only ones I will touch. In fact, A/R has one of the BEST articles on chile peppers I've ever seen!!! Take a gander when you can. However good the pepper is, (& Poblanos, IMO are the most flavorful), it cannot be expected to "carry" the recipe. When I make this again (& I will, it's a great start, so I'm very greatful to Olga for submitting it!), I will add a dash of cumin to the chicken & the sauce. I would also add cilantro seeds or diced to the sauce, as well as salt to taste. Believe me folks, you gotta taste as you go, you're enjoyment (& your family's) depends on it ! I cook mostly in a.m., so I have room to eat what I've prepared!!! Another thing I would do, is use Monterey Jack cheese, or a cheddar, colby, jack mix (often called "Mexican Mix" for good reason. These are cheeses that are indigenous to Mexican recipe's in all the states of Mexico. Also, they are cheeses with a much more robust flavor than Mozzerella. Oh, one more thing, I never use boullion cubes. Too much Sodium (way more than a dash of salt to taste, not to mention preservatives. Make stock, freeze it & use it!!! HTH!!! & Blessings!!!
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Having been fed real mexican food, from different States in Mexico, I have been cooking...