Ingredients
- 2 cups Pulled, Rotisserie Style Chicken
- 6 slices Bacon sliced into smaller pieces
- 1 Poblano pepper finely chopped
- ¼ cup Flour
- 1 cup Beer
- 2 cups Chicken stock
- 1 cup Heavy cream
- 1 tsp Worcestershire sauce
- 1 tsp Garlic powder
- ½ tsp Cayenne pepper
- ½ tsp Smoked paprika
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 4 cups Cheddar cheese
- Green onions thinly sliced, for garnish
Instructions
- Add bacon pieces into large pot. Cook until the pieces are crispy before removing with slotted spoon.
- Add chopped poblano pepper to the pot with bacon grease and cook down.
- Add flour, whisking occasionally for about 1 minute.
- Whisk in beer, cook for about 1 minute or until slightly thickened.
- Add heavy cream, chicken stock, Worcestershire sauce, and seasoning, whisk frequently.
- Add chicken to pot and reduce heat to low. Cook for 15 minutes or until the peppers are very soft.
- Whisk in cheese until it’s melted. Top with bacon and green onions.
