Recipe - Red Chile Chicken With Goat Cheese

3 Dried chipotle chile peppers
2 Dried pasilla chile peppers
(I used 2 anchos instead)
1 cup Chicken broth
1 md Onion; coarsely chopped (1/2
cup)
1 md Sweet red bell pepper;
roasted and peeled
1 Jalapeno pepper; seeded and
chopped (I used 2 large
jalapenos)
2 cup Chopped cooked chicken or
turkey
5 ounce Goat cheese
1 tablespoon Cooking oil
1 md Yellow or green sweet bell
pepper, cut into strips
1 md Onion; halved and cut or sliced up
8 6inch corn or flour
tortillas, warmed

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 chilewarmed 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 One half cup of the pepper mixture in the bottom of a 2quart 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 350degree 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 cut or sliced up 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 CHILEHEADS DIGEST V4 #195 by Larry Usselman lju@ezonline.com
on Nov 11, 1997