Chicken Stuffed Chile Peppers with Tomato-Cheese Sauce
| Yield: | 4 Servings |
| Categories: | Chicken, Sauces |
| Filling | ||
| 1 | ts | Corn oil |
| 1/2 | c | Minced onion |
| 1/2 | oz | Blanched almonds; slivered |
| 2 | lg | Garlic cloves; crushed |
| 6 1/2 | oz | Skinless boneless chicken breast, finely shredded |
| 1 | sm | Granny smith apple; pared and cored, cut in 1/4 inch dice |
| 3/4 | c | Low-sodium chicken broth |
| 2 | tb | Golden raisins; chopped |
| 6 | lg | Stuffed green olives; sliced |
| 1 | ts | Cider vinegar |
| 1 | pn | Salt |
| Peppers and Sauce | ||
| 8 | lg | Poblano peppers; smooth skinned, roasted and peeled |
| 4 | md | Tomatoes; halved and roasted |
| 1/2 | md | Onion |
| 3/4 | oz | Pot cheese or feta cheese; * see note |
Advertisement