| 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 | Onion, coarsely chopped 1/2 | |
| cup | ||
| 1 | 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 | T | Cooking oil |
| 1 | Yellow or green sweet bell | |
| pepper cut into strips | ||
| 1 | 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 <lju@ezonline.com> on Nov 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1716
Calories From Fat: 747
Total Fat: 84g
Cholesterol: 568.5mg
Sodium: 6637.1mg
Potassium: 2744.7mg
Carbohydrates: 36g
Fiber: 7.8g
Sugar: 21.9g
Protein: 194.4g