Chile pablano with verde sauce

2 servings

Ingredients

Quantity Ingredient
1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
4 ounces Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
½ teaspoon Salt
16 ounces Grated Mozzarella *
2 cups Verde Sauce
½ teaspoon Sugar
1 teaspoon Garlic Powder
Water, 1/2 To 1 Cup

Directions

VERDE SAUCE

* 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.

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