Chile pablano with verde sauce
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Chile pablano with verde sauce
  Chicken    Mexican    Sauces    Chiles  
Last updated 6/12/2012 1:14:22 AM. Recipe ID 43217. Report a problem with this recipe.
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      Title: Chile pablano with verde sauce
 Categories: Chicken, Mexican, Sauces, Syd's book
      Yield: 2 Servings
      1    Chicken, Boiled And Shredded
      8    Fresh Ortega Chiles
     16 oz Grated Mozzarella *
      2 c  Verde Sauce

MMMMM------------------------VERDE SAUCE-----------------------------
      4 oz Fresh Tomatillos
      7    Yellow Chiles **
      1    Chopped Onion
    1/2 ts Salt
    1/2 ts Sugar
      1 ts Garlic Powder
           Water, 1/2 To 1 Cup
  * 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 350F.  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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Recipe ID 43217 (Apr 03, 2005)

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