Prepare this recipe to give a tasty and a party of flavor to drizzle or dip over your José Olé Chicken Taquitos.
Take this ingredients to prepare your recipe:
- 12 Chicken Taquitos
- 2 Poblano peppers
- 1 Tbsp. Butter, unsalted
- 1 Tbsp. All-purpose flour
- 1 Cup Whole milk
- 12 oz. Jack cheese, grated
- 2 Tbsp. Cilantro, chopped
- Salt and pepper
1.-Preheat an outdoor grill to medium heat and lightly oil the grate.
2.-Add the peppers to the grill and cook for 15 minutes on each side, or until the outer skin is charred black and the peppers are tender.
3.-Place the peppers in a resealable plastic bag and allow to cool for 5 minutes. Once the peppers are cool enough to handle, remove the charred outer skin, the
inner seeds, and dice the peppers.
4.-Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened.
5.-Remove from the heat and stir in the cheese, peppers and cilantro. Season to taste with salt and pepper.
Add the Chicken Taquitos to the grill and cook for 6 to 8 minutes, rolling them along the grates until cooked on all sides and warmed through. Serve with the cheese sauce