|Red Chile Chicken with Goat Cheese|
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.
From: The Hot & Spicy cookbook of the Better Homes and Gardens, Cooking For Today series.
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