| 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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