Grilled Chicken Chili Verde And Corn On The Cob With Chipotle Cream

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
872
FAT
153%
CHOL
112%
SOD
31%

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Ingredients for 4 servings

4 large poblano peppers

1 1/2 pounds chicken cutlets

Extra virgin olive oil (EVOO), for drizzling plus 2 tablespoons

1 jalapeno pepper, seeded and chopped

1 onion, chopped

3 cloves garlic, grated

18- 20 tomatillos, peeled and coarsely chopped

1 cup heavy cream

1 chipotle in adobo, mashed into paste plus 2 teaspoons adobo sauce

2 limes, 1 zested, 1 whole

4 ears corn on cob, shucked and rinsed

2 to 3 cups chicken stock, depends upon how thick you like your sauce

1 1/2 teaspoons ground cumin

1/4 cup cilantro or flat leaf parsley, divided

3 tablespoons fresh mint, (a generous handful)

1 sack white corn tortilla chips

1 cup shredded Chihuahua or Monterey Jack cheese, divided

2 tablespoons finely chopped chives

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