INGREDIENTS
2 media
to 3 poblano peppers
1 cup
vegetable stock
1 small
onion
2 cloves
garlic
1 tsp
ground cumin
1 tsp
mexican herb blend
1 small handful
a cilantro leaves plus 3 leaves
1 serving
salt and pepper
3 tbsp
butter
2 tbsp
flour
1 cup
milk
1/2 cup
mexican crema
3 tbsp
evoo extra virgin olive oil
4 pieces
chicken breast
1 1/2 cups
manchego cheese
1 serving
tortillas
1 serving
onions