cafe noche chicken acapulco with creamy shrimp sauce Recipe

Cafe Noche Chicken Acapulco with Creamy Shrimp Sauce

Source: Cafe Noche, Houston, Texas

Yield: 4 servings

4 large poblano peppers
1/4 cup chopped onion
1/2 pound medium shrimp, lightly cooked, peeled and chopped
1/4 cup chopped cilantro
1/4 pound Monterey jack cheese, shredded
2 (8 ounce) chicken breasts, halved, deboned and pounded flat
2 teaspoons white pepper
Salt, to taste
12 (6-inch long) strings
Oil, for frying

Creamy Shrimp Sauce
3 shallots, diced
1 cup white wine
1/2 cup fish stock or chicken broth
1 pound small shrimp
2 cups whipping cream
3/4 pound butter

Roast peppers: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F.

In a medium saut