Ingredients:

1 Boneless, skinless chicken breast (About 1.25 lbs. total. One half per person).
2 Medium sized poblano peppers.
1/4 Cup milk.
4 Tbsp butter.
1 Tbsp flour.
1 Cup heavy cream.
3/4 Cup grated cheddar cheese.
Salt & ground black pepper.
Olive oil.

Directions:

Heat the oven to 450 degrees. Meanwhile, pound the chicken breasts, salt & pepper them. Place them in the refrigerator.

Wash, dry, and then rub the poblanos with olive oil. Place them in the oven until they begin to turn black. If you watch them, the skin will begin to separate from the pepper. This may take 10 minutes.

Melt 2 tablespoons of butter in a small sauce pan and add 1 tablespoon of flour to thicken.

When the peppers and ready, remove them and reduce the oven to 350 degrees. Peel the skin off the peppers and reserve enough to slice into strips to cover the chicken. Place the remainder in a blender with the milk. Puree.

Add the pureed pepper mixture to the butter & flour. Mix and then add the cream. Cook over low heat until thick and bubbly. Add salt to taste.

Add 2 tablespoons butter to a skillet and sear the chicken breasts on both sides. Make certain they are done.

Place the chicken in a small pan. Cover with the poblano sauce, the slices of poblano pepper and the 3/4 cup of grated cheese. Place in the 350 degree oven until the cheese is melted.

Notes:

"Jalapeños" is the name of a local restaurant from which this recipe comes. It has nothing to do with the ingredients (yet). The recipe appeared in the local newspaper. The restaurant was demolished a few years ago to make way for a condominium. [November, 2018. I am still annoyed by the loss of that restaurant. Not only was the regular menu excellent, they had a really appealing brunch. What can you do with someone else's condo?]

The 'sophisticated' will recognize the poblano sauce as a variant of bechamel. Which I suppose it is, a kind of Tex-Mex Bechamel. The poblanos are not hot peppers. They are tasty but they can give the sauce a kind of 'flat' taste, not bitter ... just flat. The salt helps. If you like Tex-Mex, you probably also like real jalapeños, cilantro, and cumen. I think next time I will add some jalapeños to the sauce and perhaps some chopped cilantro. I don't think it can hurt it. I'll add the jalapeños in the blender with the poblanos. The cilantro will just be added to the sauce as it completes. When I do, I'll report the outcome.

OK. I have tried the recipe with the changes planned above. I used about 1 medium jalapeño, cut into small slivers and dropped into the blender with the poblanos. I added maybe 2 to 3 tablespoons of chopped cilantro to the sauce just after I added the cream. It was a noticeable improvement. Do not worry about having too much sauce on the chicken. It turns out, the more, the better. Just have some Spanish rice and some soft tortillas ready. Putting the rice and the sauce on a tortilla makes a very tasty accompaniment to the chicken.

Warning:

Any time you use jalapeños, immediately wash your hands with soap and water! Never rub your eyes, pick your nose, suck your thumb or go to the bathroom before washing your hands.