- Get 4 poblano chilies
- Brush with canola oil
- Bake in 450º oven for about 20-25 minutes
- Remove from oven and put into a bowl and cover
- Turn oven down to 350º
- Lightly oil 4-6 chicken thighs – bone in without skin
- Coat liberally with Thunder Powder
- Put into hot oven-safe pan with a bit of oil in the bottom
- Cook, sear, color – flip
- After flipping, cook 4 more minutes, then add chicken stock
- Add some BBQ sauce and ancho chili powder
- Cover and bake at 350º for an hour
- Remove cover from bowl and pull away poblano skin
- DO NOT RINSE. Just pull off using a paper towel.
- Put small slit into the pepper, then remove seeds
- Lightly chop tomato, jalapenos, garlic, tomatillos
- Puree in a blender
- Dump into a skillet
- Add some Mexican oregano, salt and pepper
- Bring to a boil, then let simmer
- Fry up your corn tortilla strips – blue, white or yellow
- Cut 5 tortillas into strips
- Put into hot oil and fry for 15-30 seconds each @ 365º
- Spider strainer them out onto a paper towel
- Salt them right away using Maldon salt
- Shred a chicken thighs
- Toss chicken into tomatillo sauce
- Bring 1 C heavy cream to a simmer in a stock pot
- Let slowly reduce
- Grate Chihuahua or Oaxaca cheese or Monerey Jack
- Dump into the hot cream
- Season with Salt and Pepper
- Plate a schmear of the sauce
- Top with Poblano
- Add your chicken and egg
- Top with roasted veggies
- MIGAS: In a large mixing bowl, combine
- 2 roma tomatoes (quartered)
- 1 tomatillos (quartered)
- 1/2 large red onion (diced)
- 1 chipotle pepper (sliced)
- 1 red bell (sliced)
- 2 jalapeno peppers (sliced)
- 1/2 tsp salt
- Dump all into a large skillet
- Sautee until charred and blistered
- Add 3-4 scrambled eggs
- Add some pulled chicken
- Add cilantro and tortilla chips
- Stuff Migas into Poblano
- Drizzle cheese sauce on top
- Top with Fresh chopped Cilantro
