3 poblano peppers
6 chicken tenderloins
1 (16 oz.) tub dairy sour cream
1/2 cup Italian dressing
1 tbsp. chicken flavor bouillon
1 tbsp. chopped onion
1 garlic clove
ground cinnamon (to your taste)
1/4 cup milk

PEPPERS:

Put the comal (grill) on the stove over medium heat. Put the pepper on top of the grill till they turn kind of black, keep flipping the peppers so they don't burn. When they are ready put the pepper in a plastics bag for about 5 minutes. After peel the pepper skin and take all the seeds out of them.

MIXTURE:

Put the peeled and seeded peppers, tub of dairy sour cream, chicken flavor bouillon, onions, garlic, ground cinnamon (to your taste), and milk into a blender. Blend the mixture for about 1 minute or until the peppers are well shredded.

CHICKEN:

Put a pan on the stove at mid heat and add Italian dressing. Once it's warm add the chicken tenderloins to the pan until the chicken is fried. Flip the chicken with tongs so it doesn't burn. Put another pan on low heat and add the fried chicken and the mixture from the blender, let all of it cook for about 4 to 6 minutes.

Submitted by: Emanuel Ortiz