*  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.
  ~------------------------------------------------------
  ~----------------- 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 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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