🚨 [LIVE COOKING SHOW] Chicken Stuffed Poblanos with Creamy Cheese Sauce! 🧀🔥

This is perfect. I just got time to prep. That's what we gonna be doing. Right now I'm just prepping before guests come in. Is that you on there? Okay. Welcome to Making Meals With Mika Live. Right now I am just prepping the ingredients for today's dish to give people a chance to come in. I am cutting this room temperature chicken. Welcome, welcome, welcome. Welcome to Making Meals With Mika Live. One Thursday, April. I don't even know what day it is. Is it April 11th or April 10th? I don't even know what day it is today. I just know it's, I think it's, is it the 11th today? I think it's the 11th. We're gonna say April 11th. Welcome to Making Meals With Mika Live. Right now I am just prepping the meat for our dish today. We are doing a beautiful stuffed poblano. Okay. This poblano is going to be perfect for meal prepping for anyone that wants to have a delicious and fulfilling low carb, high fiber meal. Because the focus of my dishes are healthy, but delicious. Many people feel that you can't eat healthy and deliciously at the same time, but I prove them wrong all the time because that's how I cook. So if you are interested in, you know, eating really good, like good for real good, good, then go ahead and subscribe to my channel. So welcome, welcome, welcome everyone. Welcome to Making Meals With Mika Live. We are doing chicken stuffed poblanos. And right now I have some, some chicken thighs that I am just chopping up really, really fine to put into these poblanos. And I did not buy these chicken thighs already deboned and skinless. Hi. What I did was I bought the regular chicken thighs because those are less expensive. Let's just be honest. You know, the, um, the boneless skinless chicken thighs are considerable, considerably more than the regular ones. So all I did was I just took the chicken thighs. They had the skin and bones in them. And guess what? I just took the skin and bones out. And then you're left with boneless skinless thighs. It looks delicious already. Well, thank you. I'm just chopping up the chicken. You know, I haven't even seasoned or anything, but this is going to be a really good dish, um, for people who want to meal prep or want something just nice and easy and delicious. And it doesn't take a lot of time and it doesn't have a lot of ingredients. There are less than 10 ingredients in this dish. So right now I'm just rough chopping and I prefer to do my chicken like this instead of getting the ground chicken. I know some people are like, Hey, you know, I can just use ground chicken and you can totally use ground chicken. If you like the ground chicken is going to have a different texture. I like actually using, um, the regular chicken. And then once I have it kind of rough chop, I just take my knife and I go through and I'm going to ground this myself. So I just take my knife and I go through and I just hit it a lot of times. And yes, it's a little bit noisy, but this is going to give me that really fine ground chicken texture that we like. So if you want to make your own ground chicken and you don't really like the texture of the ground chicken that you get in the store, you know, that pink chicken and it looks kind of weird and they, you know, they put fillers and stuff in there. It's not like 100% chicken. They put other things in there to kind of stretch it out. So this is a really easy way to make your own ground chicken. This is going to be substantially less expensive. I started with just some chicken thighs that have bones and skin in it. I took the bones out, I took the skin out, well, I took the skin off, not the skin out, and then I chopped them. And now I'm just breaking this down into smaller little chunks. And this is going to be the seasoning, um, the stuffing for our poblanos. Now with this recipe, you can also use whatever meat you want to, right? So the whole recipe is going to have the chicken is going to have black beans and that's it. So you can use ground turkey, you can use ground beef, you can use ground pork. If you like, you can use whatever type of ground meat that you like. If you're a vegetarian, you can use just the beans and you can add rice for a little more sustenance. You know what? Like I am not opposed to chicken skin, but it has to be like really crispy chicken skin. Like the chicken skin definitely cannot be, um, soggy because then that's disgusting. So, you know, I love a good fried chicken, you know, with the nice crispy skin, the skin is Kimberly, the skin is actually my best part. Um, when the chicken is fried, but when it's not fried, then no. So what I'm going to do is I'm going to speed this up a little bit and I'm just going to bring out another knife and then I'm just going to go in and just double, double chop this like this. And this is going to ensure that my meat is all nice and chopped because I want it really nice and fine. And by all means, you don't have to do this. If you know, if you're like Tameka, Mika, I'm not doing all that. Just, just get ground, just get ground chicken, just get ground chicken because it is a lot easier than doing this, but this is going to be a lot tastier. So I told you I cook healthy food that's delicious. So I try to give you the most delicious way to prepare everything. Okay. I think this is, it's ground enough. We're done. Oh my God. How long, how long was that? We did two minutes of chopping. That's quite a lot. Okay. So let's season this meat up and then we're just going to let it rest. We're going to season it and then let it rest while we work on our poblanos. Okay. So for this meat, I am going to generously season this with, I have some sea salt. Okay. You can use regular salt and I want to give this, you know, those nice smoky flavors. So I am going to use black pepper, you know, salt and pepper, they go together. Right. So a nice generous amount of black pepper, and then we're going to season it with cumin. Cumin is going to give it that smoky flavor. Cumin is, you know, a big component in taco seasoning and also chili. So we're going to season this chicken with some cumin. I want that nice smoky flavor. And then I am going to hit it with chili powder because those two go really, really well together. And I'm not going to use cilantro in here, but I'm going to use ground coriander. For those of you who don't know, ground coriander is just a dry cilantro. So that is, you learned something new today. And then I'm also going to add just a little bit of oregano because oregano goes really well with these flavors. If you did not know, now you know. I'm just going to mix this all in. And see this chicken, it looks nice and sticky. You know, it's all like kind of meshed together. That's, that's because I grounded myself, but it's still going to be big enough to give me like nice meaty chunks that I can taste it, you know. So that's good. All right. So the chicken is all nice and seasoned on the cutting board. Now it's time to work with these poblanos. I'm going to move these to the side. I'm going to wash my hands real quick. I'll let you, I don't like to be off camera, but I am washing my hands right now. And I'm also washing my utensils. But welcome to everyone that's here. Right now we are making stuffed poblanos. These are chicken stuffed poblanos. And we're going to top these with a delicious homemade cheese sauce. Okay. So let's get started on the poblanos. Now these are poblanos right here. These are beautiful peppers and these are not spicy. These are really nice and tangy and they are perfect for stuffing. I've already taken the liberty to do some of them. And all I did was I just took the poblano and I cut the top off, right? Just cut the top off, peel it off. And then inside, I'm going to remove the seeds. You want to remove the seeds. And then this part right here is still good. I don't want to throw all this away. So I just take the stem off. And then with the poblano tops, we're going to chop these and they're going to go in our filling as well because we want to save all parts of the vegetable. We don't want any waste. So I have a pan right here and it's already oiled with some avocado oil. You can oil it with olive oil. And what we're going to do is we're going to put these in the oven for about 10 to 15 minutes to soften them up. We're going to start the cooking process. So I've taken the tops off and I'm just going to go and just cut a slit on the side, right? This is going to open these up. It is amazing how much food you can stuff in these poblanos. I mean, you can just really pile it in. So I'm going to take them and right down the center, just cut. And I'm going to lay them like in opposite ways on my tray. It just looks prettier like that. And I feel like they have a more space when you do it like that. So I have one going this way, one going that way. And we are going to put these in the oven. I have the oven at 425. It's already been preheating. And there you go. What I'm going to do, I'm going to drizzle just a little bit, just a little bit of oil on top. Make sure they all get a little oil. And this is just going to make sure they don't stick. And then, you know, they don't, they don't burn. So I have my poblano and these are going to be cooking in the oven while we work on our, on our topping. I mean, on our filling. So I have them. Let's put these in the oven. The oven is at 425. I need you guys to remind me when 10 minutes are up. When 10 minutes are up, let me know it's time to check on the poblano. In the meantime, my skillet, I already have my skillet preheating for the filling. The filling is going to be really simple, really delicious. So we're going to do a half of an onion. Here's a really quick way to cut an onion. You just cut both of the ends off and we're only going to use half. You cut it in half and you know, sometimes onions can be really difficult to peel, right? You just take that first layer of skin, take that first layer of skin off and look, there you go. Look at that. Easy peasy. I just taught you how to peel an onion. So I'm going to do a nice dice on this. And this is a regular yellow onion. So you might see some tears. Like typically I use sweet onions because not only are sweet onions a little sweeter, it's just something about sweet onions. They don't make me cry. I could literally cut 15, 20 sweet onions and I won't shed a tear. When I'm cutting regular onions, I'm over here like this. You know what I mean? Like eyes are watering. So we are using, um, you see they're coming. We're using a regular onion right here, a yellow onion, not a sweet onion, but you can use a sweet onion if you want to. You can use any type of onion that you want. You can, the goal is to make this recipe your own, right? So if you don't like onion, but you want to add, you know, something else and not, or you want to add bell pepper, this would be a great, a great, you know, time to add bell pepper. If you don't want to, you know, um, use the poblanos, guess what? You can use bell pepper. Everything is fully customizable. I'm just going to give you a base for this recipe. And those of you that are just tuning in, welcome to making meals with Mika live. We are making chicken stuffed poblanos with a cheesy sauce. Right now I am chopping my poblano tops because they're going to go inside of the filling. I've already chopped one half of an onion and I've chopped some chicken thighs and we're chopping the tops of the poblanos because we do not waste food around here. So these are going to be a really good, nice, you know, additive to the, the inside of poblano within a poblano. That's what we got. And I'm going to do a nice fine dice on these. So a lot of people have asked me, you know, like poblanos, like what do poblanos taste like? They do have the same texture, I would say as a green pepper. So, you know, a bell pepper, they're just like mildly spicy and a little tangy. I love that. I love the flavor of poblanos. The first time I actually tasted it was when I lived in Texas and it was this restaurant and they had a breakfast burrito and it was eggs with poblano pepper. And I thought it was the most delicious burrito ever. And ever since then I've been kind of hooked on poblano peppers and I love them. You know, you can put them in pretty much everything. I wouldn't say they're a substitute for jalapenos because they taste, you know, totally different. This really doesn't have any spice at all, but they will, they would be a really good substitute for green pepper or bell pepper. All right, it's time to get cooking on our filling. I'm just going to move some things around. Oh, wait a minute. I forgot to chop my garlic. For the filling of these poblanos, we already have those in the oven getting soft. We're going to fill these with chicken. We're going to, we have some onion, we have some fresh garlic. I always love garlic. And we're also going to add some black bean and we're going to add some green chilies. I love green chilies as well. And I know some of you are like, so you're going to add pepper to pepper. Yeah, that's, that's exactly what I'm going to do. I'm going to add pepper to pepper and that is called layering of flavors and it makes everything delicious. And when you eat this meal, this is a low carb meal. The cheese is going to make it a little higher in fat, but it's not like a unhealthy, you know, an unhealthy amount of fat. But this is a really good meal to have. If you are on keto or if you just want to cut some carbs, but you really want a really delicious fulfilling meal and not feel, feel hungry afterwards. Like this is the perfect meal for that. I'm going to move you guys closer. Hey, close up. How y'all doing? And so y'all can see my pot. All right. So this is already preheating, right? You want you, you want your pot to be nice and warm. I can feel, feel the heat. Oh shoot. Totally just kind of jam my thumb on my kitchen and I am adding about two tablespoons of oil to this pan. I am using, um, avocado oil, but you can use olive oil, right? And since it's already nice and hot, I'm just going to say, that's what you want to hear. You want to hear that we're adding the chicken and I want to get all the seasoning off of this. And there's still some big pieces in here, but don't worry about it. Those will get broken down once this starts to cook. So we're going to cook this on a medium heat. These are chicken thighs and they don't cook, you know, as quickly as chicken breast because this is the dark meat, but you know what? Um, I'm just going to keep it 100. I prefer chicken thighs to chicken breast any, any type, any time of day because the chicken thigh is nice and juicy and it just adds more flavor. Yes, it does have more fat, but where there's fat, there is flavor. Okay. I just want to say that. So thank you guys for, for tuning in to making meals with Mika live. For those of you who are just tuning in, we are making chicken stuffed poblanos and it's going to have a nice cheesy sauce to finish it with. This is a perfect low carb dish, a perfect keto friendly dish. This is perfect for meal prepping because these heat up really, really well, really, really nicely. You know how there's just some things that you can't reheat. They don't taste good reheated. Well, this is not one of them. This, this dish tastes delicious when you reheat it. So it's perfect for meal prepping. You see, I have four, I use four poblanos. So I mean, you could make this in the beginning of the week, you know, and eat one every single day and you will not get tired of it. It's really that delicious. I'm sautéing the chicken right now. And once the chicken gets about halfway, then I'm going to add the onion and the poblano pepper that I already have. Let me check. All right. So I have my poblanos in the oven and I have these in the oven. So these are, these are going to get nice and tender. You see that they're not there yet. They're on 425. And, you know, if you do this dish, you know, properly, this doesn't take a long time to cook. I would say from start to finish, 45 minutes at best, you know, at most 45 minutes, it's taking me a little bit longer, you know, because I'm talking to you and walking you through the steps. So naturally it's going to take a little bit longer. So now that my chicken is halfway done, it's time to add the delicious vegetables. I'm adding one half chopped onion and I'm adding the tops of the poblanos because we don't throw those away. And then I'm adding fresh garlic. I'm adding about four cloves of garlic. I love garlic. That is my number one favorite spice. I love garlic more than anything. It's my absolute favorite spice in the whole wide world. I don't know why I felt the need to tell you guys that, but I want to tell you guys that. So I want you guys to look at that. Look at that. Look how beautiful. That's all colorful. It smells delicious in here. Like this is really good cooking. I feel like, you know, people, you know, think that they have to eat out or, you know, they feel like the only way they're going to eat healthy is by eating like, you know, salads every day or chicken and broccoli every day. So that, you know, people don't stick to eating healthy because they don't have the recipes. They don't have the tools that they need, you know, to continue to eat healthy dishes. And that is what I'm dedicated to. I am dedicated to making healthy meals that taste delicious. But I said 10 minutes for the pepper. Yeah. So the peppers are in the oven right now. They're going to cook for about 10 minutes. Oh, is my 10 minute time up? Were you telling me it's up? Contra debts. The staple are poblano. So you're just tuning in. I am making chicken stuffed poblano. Okay. Chicken stuffed poblano. Hi. And right now, thank you for giving me the 10 minutes for the, for the poblano. So right now I put the poblano in the oven and look, yeah, it's about right. So I cut them and I de-seeded them. And then I put them in the oven just so they could get soft because we're going to stuff these. So thank you so much, Kim, for reminding me to take these out because they sure would have still been in that oven. So, um, to answer your question, Angel. Hi. This, these are going to be stuffed with our chicken mixture. And I was just saying that these are a really delicious dish that you can make. It's going to be really great, right? They are great for meal prep because it heats up really well and they taste delicious. When you reheat them, you know how you have some food. They just don't taste that good. You know, the next day, well, this is not one of them. This is a really great dish and I'm making a low carb version. So this is low carb, high in protein because to this chicken mixture, we're going to add some black beans, right? We're going to add some black beans to this. Now, if you don't want a low carb version, guess what? You can add black beans and rice. The rice is going to give you, you know, another layer of flavor and it's not going to be low carb. I have made these with rice and they are absolutely scrumptious. So the reason why I put these in the oven for 10 minutes, let me get it, is because we want them, you know, we want them like this. We want them nice and soft and ready for us to stuff. Look at that. And I'm telling you, we can load these up. So one poblano is going to be plenty. You're going to feel nice and full and delicious. You need a cheat meal life. Okay. So tell me about your regimen. Tell me about your regimen because I got plenty of cheat meals. Okay. I have plenty of cheat meals. My focus is of course, healthy food that tastes delicious because healthy food is not just, I always say chicken and broccoli, chicken and broccoli, and people don't stick to eating healthy because they get tired. They get bored. So I come up and I take, you know, traditional recipes or I just create recipes that I know are going to be, you know, low in fat, low in calories, low in carbs, but you're not going to miss any other flavor. But I could 100% come with a good cheat meal. Okay. Maybe, you know, one day a week I'll make it, you know, cheap, cheap meal Mondays where I come on here and we just go all out. You know, we're using butter, you know, we're frying things. We're using cheese and everything because it is good to have a cheat meal. You definitely have to indulge, especially, you know, if your primary focus is eating healthy and you have those cravings, I always say, go ahead and, you know, satisfy your cravings. So this is our chicken mixture. And to this mixture, I've made it very smoky. So this has salt. It has black pepper. I have cumin. I also have coriander, which is dry cilantro. I have chili powder because I want this to have a really nice smoky flavor. And then I'm going to put y'all on game real quick. I'm going to add another ingredient here that's going to take this up a notch. And I can't even take credit for this. I don't, well, I mean, I really just learned about this ingredient not too long ago, but it is delicious. I don't know if you guys have ever used it before, but has anyone ever used chipotle? Have you ever used chipotle peppers? These are delicious. Do you hear me? Like they add such a smokiness to the dish without adding a lot of heat. So now that our meat is about 90% done. Now you guys, I am using chicken thighs. So this has more fat than chicken breast. But if you want some delicious food that, you know, has a lot of flavor, I'm going to suggest using chicken thighs, right? You know, compared to other proteins, they don't have, you know, a lot of fat. They don't have, you know, more calories, but they do have a lot more flavor than chicken breast. So that's maybe something that you might want to swap out maybe once a week. If you always use boneless, skinless chicken breast for everything, which I know there are some people, they want to use chicken breast for everything. Now if you're making salads and stuff, go ahead and use that chicken breast, but not chicken salad. I use chicken thighs. Oh, it was great meeting you, Kitten. Thank you for reminding me. Hey, thank you for subscribing. You sleep well. Have a great day tomorrow. And you can, they're going to post this so you can see how these turned out. Okay. Thank you so much. I really appreciate you. What I was saying is, you can use chicken thighs as a great substitute for chicken breast. Now it's time to stuff this filling up a notch. So this is chipotle peppers, and it has this really nice juice that they're sitting in. So I'm going to just go ahead and put a little bit of that juice in here. And I'm going to add two of these peppers, just two, because they are pretty, pretty powerful. Okay. You don't want to add a whole can. That's why they give you that little bitty can, because they're like, listen, don't add all those peppers to your meal because they will be way too spicy. So I'm adding the chipotle peppers, and then I'm also adding some black beans. This is more protein. So for those of you who are on a high protein diet, you want to bulk up, this is going to be the meal for you. We have chicken and we have the black beans, and this is smelling absolutely delicious. Now, since I added the black beans, every time you add a new ingredient, I like to just go ahead and put a little more salt in there. Do you know what you're doing? Gabriel, I absolutely positively know what I'm doing. Yes, I do. Have you subscribed to my channel yet? If you subscribe to my channel, you would know that I know what I'm doing with all the recipes. But yes, sir, I do know what I'm doing. And right now I am making these poblano stuff, these chicken stuffed poblanos. And I hope that you guys can take this recipe and make it your own. I would love for you to make it your own and tell me what you thought. Well, if you're new, then welcome. Welcome to Making Meals with Mika Live. I really appreciate you being here. So you missed my whole little intro. Let me tell you again. What I do is I specialize in cooking healthy food. Okay, I got you. Don't even worry about it. But I do specialize in cooking healthy food. But I make the healthy food delicious. You know, healthy food does not have to be boring. Healthy food is not just salads. I mean, healthy foods do include salad. But you know, you have to make it your lifestyle. So I have made this my lifestyle to cook delicious food that is going to help me live longer. Now look at that. You cannot tell me that does not look delicious. Do you hear me? Okay, when is the last time I door dash? Let me see the last time I door dash. I was probably well I cook when I'm on the road anyway. I would say it's going to be well over a year. Now do you know what Instacart is? Because I cook so much and I live in Chicago and sometimes the weather is terrible. And even though I really do love to go down the aisles and pick my own food, especially my produce, sometimes the weather I'm just like I'm not going out in that Chicago weather. So I have used Instacart. Now Instacart is different than DoorDash. Instacart will go to the grocery store for you and they do all your grocery shopping. So to answer your question, I haven't used DoorDash in well over a year because I just love cooking and I really don't like to eat out because when I get the food, it doesn't taste delicious. And by the time it gets to your house, it's either cold and you have to reheat it and admit, you know, they didn't left something off. So I just cook myself and I am one of those customers. I am definitely one of those customers that I'd like to, what is that called? Yeah, I changed it. I don't change the ingredients, but I am one of those customers like, okay, no mushrooms. Can I get extra cheese, you know, with different noodles? So I change it all the time. And so I know it's terrible. And, you know, and I understand the kind of customer that I am. And DoorDash for me doesn't go along because I want to make modifications to the dish. So, you know, when I cook it myself, I make it like I want to cook it. You know, I make it how I want it. So let's do a little taste test because this is looking and smelling scrumptious. Okay, so this is ground up chicken. I cut it myself with all the spices and the black bean and that tastes good. It tastes perfect. I don't need to add anything. So now it's time to stuff these. So we're going to move you guys back. And while these are in the oven, we're going to make our cheese sauce. So it's going to be really easy to stuff these. And like I was saying earlier, this is a low carb version of this. If you want to add rice, you can add rice, you can add quinoa, you can add whatever grain that you want. We're going to do low carb. Yes, like Instacart. You know how many times Instacart has saved my life? Because I wasn't going out in these streets. And well, thank you. I haven't even stuffed them yet. Wait till we stuff them. So let's get this going. We're going to stuff these poblanos. And then while they're in the oven, we're going to make the cheese sauce. The cheese sauce is going to be very, very easy. So I have my filling here. And you can really load these up guys. You really can. So this is like, you know, if you're someone that's like, listen, I like nice hearty meals. This is it. This is it. Because you can load these up. You can eat two of these and not feel, you know, too full. And then, you know, pack the rest in the refrigerator and warm them up. These warm up really, really great in the microwave. Right. And you won't even miss the rice in here. Because they're, look at that. Look, look how, look how stuffed that is. Okay, look how stuffed that is. For those of you that are just tuning in. Welcome to making meals with Mika live. I appreciate you being here. Right now I am stuffing poblanos with a chicken and black bean mixture. And then we're going to make a delicious cheese sauce to put on top. And that's going to be dinner guys. And I'm gonna have this with a nice, with a nice cocktail and relax for the rest of the night. And so when you put them on the, on the cooking tray, because they're so big, I like to face them in the opposite way. It allows them to have their own room and then they'll cook evenly. And as you see, I am loading these up. Like each, each pepper has about a cup and a half of filling. And we don't even have to feel guilty about it because it's low carb, right? It's low carb and low fat. It's low fat until we add that cheese though. Okay. So it does not constitute low fat after we add the cheese, but we don't care. It's still going to be delicious. And it's still healthier than going out eating fast food, right? And that, and that's the whole purpose. The whole purpose is cooking good at home and making something that's so delicious that you want to eat like this all the time. Okay. So I am stuffing the poblanos. You got, it smells so delicious right now. It smells so good in this kitchen. I want y'all to just understand how good it's smelling right now. Let me tell you right now, this topping, you can just take a fork and just eat the topping right out of the skillet. I'm just saying, that's how delicious it is. Or you can take a tostada and put it on top of a tostada, or you can put this in a taco. It just, it just, that's how delicious this filling is. But right now we're going to focus and we're going to stuff these poblanos with it. Okay. Now I'm only able to eat one of these at a time. Um, no, there's a little bit more preparing. Okay. Because we want everything to kind of mesh together. So what I'm going to do is while these are in the oven for another 10 minutes, right? So we're going to put these in the oven for 10 minutes, just so the poblanos can get really nice and comfy with the filling. And then while these are in the oven, we're going to make the cheese sauce. And then I'm going to tie it all together. It's going to come together. Okay. Trust me. But look at that. Come on now. Come on now. You cannot tell me that does not look delicious and you see it's smoking hot. So these are going to go back in the oven and then let's make this. This cheese sauce is really, really easy. It's really easy. So I have, I have white American cheese and I just went to the deli and I told them to slice me a big chunk. Did you guys know that? Did you know, if you go to the deli, they can slice you a big chunk of cheese and they don't have to, it doesn't have to be small slices. So this is perfect. You don't have to be, no, you know, I'm from Chicago, but I, you know, I know them as artists, but I don't know them personally. I do not know those, those people personally. I know their music and it's okay to go off topic. Hey, we're hanging out. So, but, but I do know their music. I don't listen to, um, their music though. I really don't. I'm more of a, I don't know, soft rap type person. I love cheese. Excuse me. I'm gonna, I'm gonna give me a piece of cheese. So I've just cubed about one. This is four ounces of white American cheese. And then I am going to, in smaller cubes because this takes longer to melt, I'm going to chop up about four ounces of cheddar cheese. So do you like Lil Durk? Do you like Lil Durk? And do you like Chief Keef Contra? Thank you guys for, for tuning in. I'm just having a conversation with one of the viewers, Contra, you know, I'm in the Chicago area. So he asked me if I knew some Chicago artists. I don't know them personally, but I do know their music. We are making stuffed poblanos. They are chicken and black bean stuffed poblanos. And right now we are working on our cheesy sauce. The poblanos, if you're just tuning in, you missed it. Cause I already have the, you know, poblanos already in the oven, but it's okay. You're still tuned into a good, a good portion because now we're making a cheese sauce. The cheese sauce is what's going to bring everything all together. And we're going to make this delicious for the cheese sauce. We really don't need a lot. We're going to need, we have four ingredients. I have white American cheese. I have cheddar cheese. I'm going, I have some green chilies. If you guys have ever used Rotel, this is basically Rotel without the tomatoes, right? And then I have some skim milk. Look, I pay attention to everything. The skim milk is going to keep that fat down, right? But if you want to use whole milk, you can use whole milk. I'm using skim milk because I promise you guys, this is a low fat, low carb dish and we're keeping it like that. But most of our fat is just going to come from our chicken and it's going to come from our cheese that we're using. Okay. So I have my pot. Let me, let me bring you guys over here. There we go. Let me get y'all closer. Let me move everything out the way. Hey, close up. All right. So this is, this is the pot guys. Can y'all see that pot? Okay. So to the pot, now this is really important for the cheese, right? This is on a medium, a medium temperature. I'm going to put the cheese in there. Okay. I'm going to put the cheese in there and I'm going to add the green chilies. You've never made cheese sauce like this. It's so easy. And then all I'm going to do is I'm going to just barely cover it with just a little bit of milk. Like you don't want too much milk. We want this to be a nice thick sauce. So I'm just going to add just enough milk to cover the cheese. They're not going to be floating in the milk. You know, they're going to be, they're not even going to be bathing or swimming in the milk. They're just going to be like they got their toes in the milk, right? That's, that's how it was looking. Can y'all see that? That's how it was looking. Yes. Everything's in the oven. Everything's in the oven right now. Right now we're just working on the coup de gras. We're working on a final touches. And this is our cheese sauce. Just very easy. You know, I see people making cheese sauces and they have to have a roux, which is, you know, flour. I'm going to add a little bit. I'm going to add just a little bit of butter to this though. Flour and butter and all that. And it's like, really, you don't need all that for a good cheese sauce. All you need is cheese and a little bit of milk. Now, if you want this to be richer, of course you can use heavy cream. I'm not using heavy cream because we want this to be low fat. We want it to be low fat and delicious. So I'm just going to stir this so we can have a little, a little, a little chat time while I'm I'm pretty sure you guys just don't want to watch me stir the cheese, you know, um, I'm just going to stir this. So those of you who are, who are on the live, you know, tell me a little bit about, you know, how, how you're eating, you know, you know, what, what are you guys' favorite meals out there? Someone told me that I need to do a cheap meal and I'll definitely do a cheap meal. I used to love pasta. Pasta, if anyone asked me what my favorite meal was, you know, hands down, I'm naming three or four types of pasta. But I recently discovered that I have an intolerance to gluten. And for a pasta lover, I mean, you might as well just tell them they can't eat again because, you know, I love, I love pasta. And there's just some things that you can't make gluten-free and pasta is one of them. I've tried so many gluten-free pastas and I'm like, yeah, this isn't delicious. Let me show y'all how this sauce is coming along. See that? Look at that. It's, it's, it's getting there. And all I have in this, in this pot, I have white American cheese and I also have cheddar cheese and I have chilies with a little skim milk. Well, yeah, I, um, NWO, Mr. Wolf, I tried most gluten-free pastas and they are just not delicious. You know, I've, um, I would say the best pasta that's gluten-free that I've had, it's a millet and, um, rice, a millet and rice ramen. And that's delicious. But we already know that ramen is not pasta, right? You know, I love fettuccine Alfredo. You know, I love a nice, good, you know, um, spaghetti. I love a really good chicken piccata, you know, with linguine. I can't have ramen linguine. You know what I mean? It's just, it just don't hit the same. It don't hit the same at all. So that has just been my biggest struggle is, uh, finding a gluten-free pasta. Uh, maybe I just need to try to make my own. Cause I used to make my own pasta before I found out I had a gluten intolerance. But let me, let me show you how it is. Y'all, y'all see this sauce? Look at the sauce. Look at that cheese, look at that cheese sauce coming together. And all I put in here was cheddar, white American, and a little, um, chilies. And I put some little fat milk. What I'm going to do is I'm going to just hit it with just a hint, just a little hint of chili powder, just a hint. And I'm going to hit it with just a little cumin because we want it to be, you know, a little smoky. And when I tell y'all that these are going, that, that cheese sauce with the chicken poblanos is going to be so delicious. It's going to be so delicious. Now I am using chicken for my poblanos, but you could use any type of ground meat or regular meat that you want. You can switch it up and make, you know, steak poblanos. You can add pork, you can do ground beef, you know, you can do ground turkey, you can make it your own. And then if you don't want it to be low carb, you can add some rice to it. If you want to, you know, you can, I'm just giving you the base, right? And then you just take it in whatever direction you want to. But look at that. This cheese sauce is done. Cheese sauce is done. Turn that off. Ooh, my poblanos. These are done. And now it's time to plate these up. That's delicious. It's time to plate these up guys. And let me show you how you're going to do it. I wish I had like a dishwasher here with me, you know, while I'm going through and I have everything. I really wish I had somebody here just like washing dishes off camera. So it just made my life so much better. All right. So let me, let me show you. Let me show you. I have my plates, right? Then we're going to start with the poblano. Let me, let me pull them over here. Those of you that are just tuning back in, perfect timing. I just pulled the poblanos out the oven. They are looking and smelling delicious. I'm about to plate this up. So because these are so heavy, I want to make sure that I have, where's my spatula? So I'm going to go with this one right here on the end. Look at that. Did y'all see that? See, I'm doing too much. Doing, doing way too much. That's what my mom would say. See, you're doing too much. You shouldn't be focusing. My whole poblano didn't fell on the plate y'all. In real time, in real time. Now I got to go in and this is like smoking hot. Now I got to go in and clean it up, but that's why I get doing too much, but don't worry. It ain't lost. All is not lost. That's going to be one of my bloopers though. I am definitely going to use that as a blooper. It's like when you're doing too much on live, when you should just put the poblano, the smoking hot poblano from the pan to the plate and quit trying to do too much. So now I got to clean a plate off. You can't have a dirty plate because who wants to eat from a dirty plate, but that was going to be definitely on my behind the scenes blooper because I dropped the whole, and y'all didn't even say nothing. Thank y'all for not laughing. You know, I appreciate, I appreciate y'all for not laughing at me because I wouldn't do it too much. Okay. All right. Dang. All right, guys. Where's my towel? All right. And this is how I cook anyway. Like I don't like for plates to be dirty. They are. Oh, thank you. It is filled with love. Cooking is a way that I show love. How do you show love? Cooking is my way of showing love. So here you guys, here we go. Look, this is the topping that fell on my cutting board. I'm going to go here and eat that. We're going to let that go away. So this is the stuffed poblano. This is one poblano bite, mind you. With the chicken, it has the black bean, it has onion, and it has, you know, more poblano in there. Look at that. Okay. And here's the best part. This is what's going to tie it all together. Is this delicious, easy cream sauce. You can use this cream sauce for nachos. You can use it for everything. All right. Then we're just going to take it. I'm going to take a nice ladle of this cream sauce, this cheese sauce, I mean, and then we're just going to ladle it on top. Oh my goodness. Look at that. Look at that. Oh my goodness. And there you go. There you go. Chicken stuffed poblanos with a creamy cheese sauce. This is perfect for any night of the week. It's low carb. It doesn't have a lot of fat, and it is absolutely delicious. If you haven't subscribed to my channel yet, go ahead, subscribe to my channel, hit the bell, and you will stay updated on when I post new recipes and also when I go live. All right. Thank you guys for hanging out with me tonight. I really appreciate you and enjoy the rest of your night. It's time to eat.