Yield: 4 servings
Measure | Ingredient |
---|---|
6 \N | Fresh Poblano chiles, |
\N \N | Roasted or fried |
2 tablespoons | Vegetable oil |
1 small | Onion, finely chopped |
1 large | Tomato, chopped |
2 \N | Garlic cloves |
\N \N | 1/ ts dried thyme |
½ teaspoon | Ground true Ceylon cinnamon |
\N \N | Or U.S. cinnamon |
1 teaspoon | Oaxacan oregano or 1/2 |
\N teaspoon | Mexican oregano |
2 cups | Cooked and shredded chicken |
\N \N | Breast |
Heat the vegetable oil in a medium frying pan over high heat and add the onion. Cook for 2 minutes. Add the tomato, stirring well to combine, and lower the heat to medium. Cook for 15 minutes, stirring often.
In a small bowl or molcajete, mash the garlic with the herbs and add to the tomato mixture. Add the shredded chicken and salt to taste; cook for 10 minutes or until heated through and flavorful. Let cool.
Stuff the prepared chiles with the chicken mixture, place in a tray and bake in a 350 degree oven for 5 to 10 minutes, or until heated through.
Yield: 2 to 4 servings
CHEF DU JOUR SHOW #DJ9161