*  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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