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    • Poblano Chiles Stuffed with Chicken

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    CATEGORY CUISINE TAG YIELD
    Vegetables, Meats Mexican R, Ltry, Zarela mart 4 Servings

    INGREDIENTS

    6 Fresh poblano chiles; roasted or fried
    2 tb Vegetable oil
    1 sm Onion; finely chopped
    1 lg Tomato; chopped
    2 Garlic cloves
    1/ ts dried thyme
    1/2 ts Ground true ceylon cinnamon or u.s. cinnamon
    1 ts Oaxacan oregano or 1/2 teaspoon mexican oregano
    2 c Cooked and shredded chicken breast

    INSTRUCTIONS

    Heat the vegetable oil in a medium frying pan over high heat and add the
onion. Cook for 2 minutes. Add the tomato, stirring well to combine, and
lower the heat to medium. Cook for 15 minutes, stirring often.
In a small bowl or molcajete, mash the garlic with the herbs and add to the
tomato mixture. Add the shredded chicken and salt to taste; cook for 10
minutes or until heated through and flavorful. Let cool. Stuff the prepared
chiles with the chicken mixture, place in a tray and bake in a 350 degree
oven for 5 to 10 minutes, or until heated through.
Yield: 2 to 4 servings
Recipe by: CHEF DU JOUR SHOW #DJ9161
Posted to recipelu-digest Volume 01 Number 261 by Peg Baldassari
<Baldassari@compuserve.com> on Nov 16, 1997

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