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- Exported from MasterCook *
CHILE PABLANO WITH VERDE SAUCE
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Mexican
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 oz Grated Mozzarella *
2 c Verde Sauce
-----VERDE SAUCE-----
4 oz Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
1/2 ts Salt
1/2 ts Sugar
1 t Garlic Powder
Water, 1/2 To 1 Cup
* Use any low fat cheese, Mozzarella Monterey Jack or
cheddar. ** Let the number of hot chiles depend on the
hotness of the chile.
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~----------------- 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.
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~----------------- Preheat oven to 350øF. 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: Syd's Cookbook.
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