Wednesday, May 11, 2011
1 1/2 lbs Chicken
1 Tbs Salt
Md Sauce Pan full of Water
4 Cloves Garlic
1 Jalapeno (seeds removed for less heat)
1 lb Tomatillos*
2 Roasted Poblano Peppers**
1 Bunch Cilantro (stems removed)
1 tsp Salt
1/2 Package Queso Fresco***
Pour the 1 Tbs salt, vinegar and chicken into the saucepan of water and bring to a boil. Then reduce to a simmer and simmer for 20 min or until chicken is fully cooked through. Drain the water and shred the chicken. I shred mine with a Pampered Chef Mix-n-Chop! It works AMAZING!!! Preheat oven to 400 degrees.
Roast the poblanos over a gas range burner at md until the skins are charred. If you have an electric range, you can broil them in the oven. Keep an eye on them and turn them till all sides are charred. Then, put them in a bowl and cover them with plastic wrap to steam the skins loose. Cut up the rest of your veggies into manageable sizes for your food processor. Once the poblanos have steamed a bit use a knife and shave the skin off of your poblanos or peel it with your fingers.
Put the rest of the ingredients, EXCEPT the cheese, into a food processor and puree into a sauce.
I spray the bottom of a 9x13 baking dish with organic olive oil spray. Then, I put a layer of corn tortillas. Rip them in half to make them fit better. Then pour the shredded chicken all over those and crumble the queso fresco over the chicken. Add another layer of corn tortillas and pour the green sauce over the top. Bake at 400 degrees for 15 min or until slightly bubbly. This isn't the prettiest dish but it sure is yummy!
** Roast them over gas range if you have one. Keep an eye on em, they can catch fire lol!
*** Queso Fresco found in specialty cheese sections at the store or in with Mexican cheeses. It is a crumbly cheese.