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Chicken Poblano Weeknight Dinner with Olive Oil Cake for Dessert

March 18, 2015

Chicken Chil Verde Guisado with Poblano and CornOur weeknight dinners are usually meticulously planned during the weekend. Either meals are prepped and frozen on Sunday nights for easy defrosting during the week, or leftovers fill in those days when there is absolutely no time for meal prep after a busy day.

Chile verde 3This week I challenged myself to create a weekday dinner that is quick and simple enough to prepare with the time constraint I face on a day to day basis. Managing satisfying yet delicious meals between afterschool pick-up, soccer practice, homework, answering emails and bedtime is a tough task but I was ready to accept the challenge.

With the help of Bisquick Original Mix and Betty Crocker Cake Mix, I was able to save enough time to complete my evening to-do’s and still dedicate time to a complete meal for my family.

Our weekday dinner was such a non-weekday-dinner that we even had enough time to prepare a surprisingly simple olive oil cake for dessert… and glaze! Creating this dinner was so simple, my 5-year old niece joined in the fun when the glaze needed to be mixed and the cake needed to be decorated.

Thanks to Bisquick and Betty Crocker, easy meals such as these are great for family bonding, learning and just having a memorable time during the week. What about you? Are your ready to take the challenge? It’s simple! For ideas for your weeknight easy meal, click here. Don’t forget to follow Bisquick on Facebook, Pinterest, Twitter and visit for more dinner inspiration.Chicken Poblano 2Chicken Poblano
Serves 8

1.5 pounds tomatillos, husked and rinsed
1 jalapeño pepper, rinsed, seeded and stem removed
1/3 cup packed cilantro, chopped plus a few more sprigs for garnish
1 tablespoon grape seed oil
1/3 cup onion, chopped
2 garlic cloves, minced
2/3 cup cooked corn
2 Poblano peppers, roasted, peeled and seeded and chopped in strips
1 teaspoon Original Bisquick Mix
1/4 teaspoon salt
1/4 teaspoon pepper
1.5 pounds roasted chicken
1/3 cup queso fresco, crumbled
corn tortillas

In a large saucepan combine tomatillos and jalapeño pepper with enough water to cover. Boil over medium heat for 15 minutes or until tomatillos fade in color. Remove from heat and drain.

Place cooked tomatillos, jalapeño pepper and 1 cup water in a blender container and blend until smooth.

In a large sautee pan over medium low heat, heat oil. Add onion and garlic and cook until transluscent; about 5 minutes. Add corn, Poblano strips and cook for 5 minutes more stirring frequently. Add tomatillo mixture and Bisquick. Stir, simmer and let thicken for 10 minutes. Season with salt and pepper, stir in chicken and simmer for 5 minutes more. Garnish with cilantro sprigs and cheese. Serve with tortillas.

olive oil cakesophie collageolive oil cakeOlive Oil Cake
Serves 8

1 cup sugar
2 eggs
1 tablespoon vanilla extract
1 cup olive oil
1 cup orange juice
1 cup Betty Crocker Super Moist Cake Mix
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup walnuts, chopped, divided


Preheat oven to 350° F. Grease a 10-inch bundt pan with non-stick cooking spray.

In a large bowl, combine sugar, eggs, vanilla extract, olive oil and juice. Mix until well combined.

In a separate large bowl, combine cake mix, flour, baking powder and salt. Whisk until well combined.

Incorporate 1/2 cup at a time of dry ingredients into wet ingredients and mix with hand mixer until all ingredients have combined. Stir in 1/3 cup walnuts.

Pour mixture into bundt pan. Bake for 35 minutes or until knife inserted in the middle, it comes out clean.

Drizzle with glaze and sprinkle with remaining walnuts and serve.

Makes 1/2 cup

1 cup confectioner’s sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla
1 tablespoon milk


In a small mixing bowl, whisk sugar, butter and vanilla until smooth. Whisk in milk a few drops at a time until desired consistency.

Olive Oil Cake Click here for other great dinner and dessert ideas.

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.