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Chile Pablano With Verde Sauce

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CATEGORY CUISINE TAG YIELD
Meats Mexican Chicken, Mexican, Sauces 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 t Salt
1/2 t Sugar
1 t Garlic Powder
Water, 1/2 To 1 Cup

INSTRUCTIONS

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.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 695
Calories From Fat: 345
Total Fat: 39.1g
Cholesterol: 145.2mg
Sodium: 3272.7mg
Potassium: 811.1mg
Carbohydrates: 19.1g
Fiber: 2.3g
Sugar: 9.7g
Protein: 65g


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