Chile Pablano with Verde Sauce

2 Servings

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Chile Pablano with Verde Sauce Ingredients

1 Chicken, Boiled And Shredded	7 Yellow Chiles **
8 Fresh Ortega Chiles	1 Chopped Onion
16 oz Grated Mozzarella *	1/2 ts Salt
2 c Verde Sauce	1/2 ts Sugar
VERDE SAUCE	1 ts Garlic Powder
4 oz Fresh Tomatillos	Water, 1/2 To 1 Cup

Instructions for Chile Pablano with Verde Sauce

* Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the number of hot chiles depend on the hotness of the chile. ~------------------------------------------------------------------------- Verde Sauce: Boil tomatillos for approximately 15-20 minutes. Drain. Cool with cold water. Peel outer brown skin off. In a blender, blend all ingredients until smooth. Set aside until needed. ~------------------------------------------------------------------------- Preheat oven to 350?F. In a large pot, boil whole chicken with salt, pepper, 1 ts oregano and 1 whole bay leaf for 40 - 45 minutes until chicken falls off bone. Remove skin. Cool. Shred chicken. Blanch chiles in boiling water. Peel off outside skin. Let cool. Slit chiles open lengthwise. Stuff each chile with 3-4 ounces of chicken and 2 ounces cheese. Lay chiles in a 9" X 13" baking dish. Cover chiles with verde sauce. Sprinkle with grated cheese. Heat in oven for 20 minutes. Serve with rice and beans if desired. From: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Main Ingredient: ChickenCuisine: Mexican

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