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

INGREDIENTS

6 Fresh poblano chiles
roasted or fried
2 T Vegetable oil
1 Onion, finely chopped
1 Tomato, chopped
2 Garlic cloves
1/ ts dried thyme
1/2 t Ground true ceylon cinnamon
or u.s. cinnamon
1 t 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

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 97
Total Fat: 10.9g
Cholesterol: 73.1mg
Sodium: 490.6mg
Potassium: 434.9mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 2.1g
Protein: 29.7g


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