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Chile Pablano with Verde Sauce

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Chicken, Mexican, Sauces, Syd’s book	2	Servings

INGREDIENTS

1		Chicken, Boiled And Shredded
8		Fresh Ortega Chiles
16	oz	Grated Mozzarella *
2	c	Verde Sauce
4	oz	Fresh Tomatillos
7		Yellow Chiles **
1		Chopped Onion
1/2	ts	Salt
1/2	ts	Sugar
1	ts	Garlic Powder
		Water, 1/2 To 1 Cup

INSTRUCTIONS

VERDE SAUCE
* 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 350&deg;F.  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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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