Recipe - Chile Pablano With Verde Sauce

1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 ounce Grated Mozzarella *
2 cup Verde Sauce

VERDE SAUCE
4 ounce Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
One half teaspoon Salt
One half teaspoon Sugar
1 teaspoon Garlic Powder
Water, One half 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.
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Verde Sauce: Boil tomatillos for approximately 1520 minutes. Drain. Cool
with cold water. Peel outer brown skin off. In a blender, blend all
ingredients until smooth. Set aside until needed.
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Preheat oven to 350øF. In a large pot, boil whole chicken with salt,
pepper, 1 teaspoon 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 34 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip