Chile Pablano with Verde Sauce
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
boiled and shredded |
*
|
| 8 | each |
ortega peppers
|
* |
| 16 | ounces |
mozzarella cheese
grated |
|
|
Verde Sauce |
* | ||
| 4 | ounces |
tomatillos
fresh |
|
| 7 | each |
green chili peppers
yellow |
*
|
| 1 | each |
onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1/2-1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
boiled and shredded |
*
|
| 8 | each |
ortega peppers
|
* |
| 462.4 | ml/g |
mozzarella cheese
grated |
|
| 0 |
Verde Sauce |
* | |
| 115.6 | ml/g |
tomatillos
fresh |
|
| 7 | each |
green chili peppers
yellow |
*
|
| 1 | each |
onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
garlic powder
|
|
|
water
|
|
Directions
Verde Sauce: Boil tomatillos for approximately 15 to 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 350?F.
In a large pot, boil whole chicken with salt, pepper, 1 teaspoon oregano and 1 whole bay leaf for 40 to 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 to 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.
