| 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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