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Chile poblano with verde sauce

Yield: 2 Servings

Ingredients:

• 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

Instructions:

* 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 350øF. 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.

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