Celeste Corona

Do you like my spanglilsh title. If you are not spanish speaking and you are here, thank you for coming, I will try my best for my spanglish to be understood. and also disclaimer….i type fast and i might not have caught every typo or grammar error so please, disculpenme! (forgive me)

Alright, usually do this recipe with Shrimp, but my current diet asks for shrimp to be avoided for a few weeks. sooooo here we go!

Ingredients:

1 chicken breast

1 onion

chicken buillon (consome)

7 chile passilla

light sour cream

4-5 chiles chipotle (canned)

salt

olive oil or vegetable oil your choice

Optional: mozzarella cheese

The Dirty work:

The chicken

Add your chicken breast to a pot of boiling water

Add 1 tsp of salt or salt to taste

1 tsp of chicken buillon

half of an onion, i like to chop the hal in to a half (you get the point)

while your chicken is cooking let start on the

Chiles!

Set up your comal on medium to high

you can put a square of foil paper on to your comal to care for your comal or you can opt out, i usually opt out but you do you!

Add your pre-washed and dried chiles to char. i like mine nicely dark charred, but not over done. and dont worry if you dont get every inch of the chile, sometimes the chiles have odd curves to them.

once well chard, put your chiles in to a plastic bag, i like to use produce bags, mom mom always used these for this so that’s what I’m used to, so save those produce bags people!

now for the secret (not so secret sauce)

in a blender add:

1 cup of light sour cream

4-5 chiles chipotle

1 tblsp of consome (chicken buillon)

1 cup of water

blend for a nice creaming consistency. it should not be too thick nor too runny.

Back to the chicken!

Once your chicken is well done, take it out and place on a cutting board, let cool enough so you can start shredding it.

Add about a tablespoon of olive oil to a pan

once warm, add your shredded chicken and slightly fry it for about 3 minutes of sizzle, until the chicken barely starts getting golden, not too much just barely.

then add the the secret sauce, once it boils turn off the heat.

LETS PUT IT ALL TOGETHER NOW

Un-bag your chiles!

Carefully remove the skin from the chiles.

slit it open on one side and gut out the seeds.

lay your chiles on a backing sheet

start stuffing them with the chipotle chicken.

You can add mozzarella cheese if you want, tastes super good, but i opted out this time for a few.

Bake those babies for about 5-8 minutes at 350. not too long. we just want the cheese to melt and the chiles to back a bit.

take out and cool.

YOUR SIDE DISHES

It’s really up to you, but you can have black beans on the side, or some steamed jasmine rice, some steaved veggies, a side salad, or whatever your little heart desires.

Hope you enjoy these as mush as i do, ill share the shrimp one at a later time, but its almost exactly the same with the exception of the how to prep the shrimp.