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Red Chile Chicken with Goat Cheese
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    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 medium onion, coarsely chopped (1/2 cup)
  • 1 medium sweet red bell pepper, roasted and peeled
  • 1 jalapeno pepper, seeded and chopped (I used 2 large jalapenos)
  • 2 cups chopped cooked chicken or turkey
  • 5 oz goat cheese
  • 1 tbsp cooking oil
  • 1 medium yellow or green sweet bell pepper, cut into strips
  • 1 medium onion, halved and sliced
  • 8 6-inch corn or flour tortillas, warmed
  • 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 1/2 cup of the pepper mixture in the bottom of a 2-quart 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 350-degree 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 sliced 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.

    From: The Hot & Spicy cookbook of the Better Homes and Gardens, Cooking For Today series.
    Posted By:Larry Usselman
    Post Date: Tue, 11 Nov 1997

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