Name: Red Chile Chicken with Goat Cheese
Ingredients: 3 Dried chipotle chile peppers; 2 Dried pasilla chile peppers (I used 2 anchos instead); 1 c Chicken broth; 1 md Onion; coarsely chopped (1/2 cup); 1 md Sweet red bell pepper; roasted and peeled; 1 Jalapeno pepper; seeded and chopped (I used 2 large jalapenos); 2 c Chopped cooked chicken or turkey; 5 oz Goat cheese; 1 tb Cooking oil; 1 md Yellow or green sweet bell pepper, cut into strips; 1 md Onion; halved and sliced; 8 6-inch corn or flour tortillas, warmed

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy			1	Servings

INGREDIENTS

3		Dried chipotle chile peppers
2		Dried pasilla chile peppers (I used 2 anchos instead)
1	c	Chicken broth
1	md	Onion; coarsely chopped (1/2 cup)
1	md	Sweet red bell pepper; roasted and peeled
1		Jalapeno pepper; seeded and chopped (I used 2 large jalapenos)
2	c	Chopped cooked chicken or turkey
5	oz	Goat cheese
1	tb	Cooking oil
1	md	Yellow or green sweet bell pepper, cut into strips
1	md	Onion; halved and sliced
8		6-inch corn or flour tortillas, warmed

INSTRUCTIONS

Hi, just thought I'd share a yummy recipe I whipped up this evening. It's
from the _Hot & Spicy_ cookbook of the Better Homes and Gardens, Cooking
For Today series. Picked the book up in a surplus shop and looks like
there's a bunch more of good chile-warmed recipes for future
experimentation. This is a real nice contrast between the smoky red chile
sauce and the creamy sharp goat cheese. The wife and I had a hard time not
killing all four servings in one sitting!
Remove seeds and stems from dried chiles; coarsely chop. Combine with
chicken broth in a small saucepan, bring to a boil, remove from heat and
let stand for 30 minutes.
Pour broth and chile mixture into a blender or food processor. Add onion,
roasted red sweet pepper, and jalapeno. Process until slightly chunky.
Return mixture to saucepan and simmer, uncovered for 10 minutes.
Spread 1/2 cup of the pepper mixture in the bottom of a 2-quart square
baking dish. Spoon chicken over pepper mixture. Pour remaining pepper
mixture over chicken. Crumble goat cheese over the chicken and pepper
mixture. Bake, uncovered, in a 350-degree oven for 20 minutes or till
mixture is heated through and bubbly.
Meanwhile, in a small saucepan, heat oil over medium heat, add sweet pepper
strips and sliced onion. cook for 2 to 3 minutes or until onion is tender.
Serve with warm tortillas and top with sweet peppers and onion. Makes 4
servings.
Posted to CHILE-HEADS DIGEST V4 #195 by Larry Usselman <[email protected]>
on Nov 11, 1997

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