Pureé in a processor or with a blender:
1 small onion, cut into quarters
3 cloves garlic, peeled
1 can New Mexico chiles
3 T toasted almonds
1 can 14.5-oz fire-roasted tomatoes OR 2 fresh Roma tomatoes
1/2 t dried oregano
1/2 t ground cinnamon
1 corn tortillas OR 2 T yellow cornmeal
1/2 c chicken broth
about 2 minutes until smooth.
Put mixture in skillet and stir constantly on Med Hi heat for 4 minutes,
then reduce heat to medium and allow to thicken - about 8 minutes
Stir in
1/2 c chicken broth
1 lb zucchini, cut into half moons
1 lb boneless, skinless chicken breasts, cut into 1/2-inch chunks OR cooked chicken
Cook about 5 minutes until zucchini soften and chicken is no longer pink.
Stir in
1 oz semisweet chocolate chopped
1/2 t salt
Stir until chocolate is melted.
Serve with tortillas or quesadillas.
You can use it as a filling or just eat it on rice, too.
This is my adaptation of a Good Housekeeping recipe
1 small onion, cut into quarters
3 cloves garlic, peeled
1 can New Mexico chiles
3 T toasted almonds
1 can 14.5-oz fire-roasted tomatoes OR 2 fresh Roma tomatoes
1/2 t dried oregano
1/2 t ground cinnamon
1 corn tortillas OR 2 T yellow cornmeal
1/2 c chicken broth
about 2 minutes until smooth.
Put mixture in skillet and stir constantly on Med Hi heat for 4 minutes,
then reduce heat to medium and allow to thicken - about 8 minutes
Stir in
1/2 c chicken broth
1 lb zucchini, cut into half moons
1 lb boneless, skinless chicken breasts, cut into 1/2-inch chunks OR cooked chicken
Cook about 5 minutes until zucchini soften and chicken is no longer pink.
Stir in
1 oz semisweet chocolate chopped
1/2 t salt
Stir until chocolate is melted.
Serve with tortillas or quesadillas.
You can use it as a filling or just eat it on rice, too.
This is my adaptation of a Good Housekeeping recipe
Comments
Post a Comment