Name: Chile Pablano with Verde Sauce
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

Relativism says this: “truth is what you perceive it to be, and what is true for you may be false for somebody else.” In our present society, you’re perfectly free to believe whatever you like, but the one thing you may not do is to deny its antithesis. You can say, “I believe that this is true.” But you cannot say with impunity that that which opposes it is false. We have a whole generation of Christians who have been brainwashed by the spirit of relativism so they’re completely hesitant to say, “I deny that error over there.” We don’t have heresy trials anymore because, in relativism, there is no such thing as heresy.

R.C. Sproul

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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