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  • Chicken Stuffed Chile Peppers With Tomato Cheese Sauce

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    Ingredients

    • 1 tsp Corn oil
    • 1/2 c. Chopped onion
    • 1/2 ounce Blanched almonds, slivered
    • 2 lrg Garlic cloves, crushed
    • 6 1/2 ounce 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 Tbsp. Golden brown raisins, minced
    • 6 lrg Stuffed green olives, sliced
    • 1 tsp Cider vinegar
    • 1 pch Salt
    • 8 lrg Poblano peppers, smooth skinned, roasted and peeled
    • 4 med Tomatoes, halved and roasted
    • 1/2 med Onion
    • 3/4 ounce Pot cheese or possibly feta cheese, * see note

    Directions

    1. * If using feta cheese, soak and drain cheese, crumble. Originally called for queso fresco cheese.
    2. Preheat oven to 350 oF. Spray large shallow baking dish with nonstick cooking spray.
    3. To prepare filling, place medium nonstick skillet over medium heat 30 seconds. Add in oil; heat 30 seconds more. Add in onion and almonds; cook, stirring often, till almonds are lightly browned, about 5 min. Add in garlic; cook, stirring frequently, 2 min longer.
    4. Add in chicken, apple, broth, raisins, olives, vinegar and salt to onion-almond mix; cook, stirring occasionally, till almost all liquid has evaporated. Remove from heat; set aside.
    5. To prepare peppers, wearing rubber gloves, carefully slit open lengthwise; remove and throw away seeds.
    6. Spoon an equal amount of filling into each prepared pepper; fold sides of peppers over filling to enclose. Place stuffed peppers, seam-side down, in a single layer in prepared baking dish; bake, covered, till piping warm, about 20 min.
    7. Meanwhile, to prepare sauce, in food processor or possibly blender, combine tomatoes and onion; puree till smooth.
    8. Transfer tomato mix to medium nonstick skillet; cook over high heat, stirring constantly, till mix is thickened and reduced in volume by about a third, about 5 min. Remove from heat; stir in cheese till melted. Serve stuffed peppers with sauce.
    9. Serving (2 stuffed peppers with 1/3 c. sauce) provides: 3/4 fat, 1/2

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