Junior League - Texas Sushi With Poblano Sauce

Name: Junior League - Texas Sushi With Poblano Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large poblano chilies, roasted, peeled, seeded, chopped; 4 cups heavy cream; chopped fresh cilantro; salt; 2 cups drained cooked black beans; 2 tablespoons chopped fresh cilantro; 1 tablespoon cumin; 1 jalapeno chile, chopped; salt and pepper; 12 ounces boneless kinless chicken breasts; 1 lb fresh spinach; 6 large flour tortillas; vegetable oil; 8 ounces jalapeno jack cheese, cut into 1/2 inch strips; 1 red bell pepper, julienned, blanched; 1 yellow bell pepper, julienned, blanched; 1 carrot, julienned, blanched; 1 teaspoon butter, softened

Servings: persons

4 large poblano chilies, roasted, peeled, seeded, chopped
4 cups heavy cream
chopped fresh cilantro
salt
2 cups drained cooked black beans
2 tablespoons chopped fresh cilantro
1 tablespoon cumin
1 jalapeno chile, chopped
salt and pepper
12 ounces boneless kinless chicken breasts
1 lb fresh spinach
6 large flour tortillas
vegetable oil
8 ounces jalapeno jack cheese, cut into 1/2 inch strips
1 red bell pepper, julienned, blanched
1 yellow bell pepper, julienned, blanched
1 carrot, julienned, blanched
1 teaspoon butter, softened

1
For the sauce, combine the poblano chiles and heavy cream in a saucepan.
2
Cook over low heat until thickened, stirring frequently.
3
Stir in cilantro and salt.
4
Process in a blender or food processor until pureed.
5
Serve at room temperature.
6
For the sushi, process the beans in a blender or food processor until pureed.
7
Add the cilantro, cumin, jalapeno chile, salt and pepper.
8
Process until blended.
9
Grill the chicken over hot coals or broil until cooked through.
10
Cool slightly.
11
Cut into the strips.
12
Steam the spinach until wilted.
13
Coat the tortillas lightly with oil.
14
Heat the tortillas in a skillet just until softened.
15
Spread the bean puree 1/4 inch thick over 1 side of each of the tortillas.
16
Arrange the chicken strips over the bean puree.
17
Place a narrow row of the cheese, spinach, red bell pepper strips, yellow bell pepper strips and carrot over the bottom third of each tortilla.
18
Beginning with the filled edge, tightly roll the tortillas to enclose the filling.
19
Seal the edges of the rolls with the butter.
20
Wrap the tortilla rolls individually in plastic wrap.
21
Chill until serving time.
22
Cut each roll in 3/4 inch slices.
23
Serve with the sauce.

1925

kcal

Calories

112

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 large poblano chilies, roasted, peeled, seeded, chopped, 4 cups heavy cream, chopped fresh cilantro, salt, and more.

Yes, Junior League - Texas Sushi With Poblano Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!