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Smoked Chicken Chile Relleno

4 poblano peppers
1 cup heavy cream
1 cup grated Monterey jack cheese
1 cup chopped smoked chicken
ancho chile sauce (see recipe below)
4 tablespoons chopped tomato
4 tablespoons chopped green onion

Place poblano peppers on roasting pan under broiler. Cook until
black and blistered on all sides. Remove from oven and place in
a plastic bag, seal tightly and set aside for 15 minutes. Use
caution while handling peppers.

Remove pepers from bag and allow to cool enough to handle. Pull
off charred skin, slit one side and remove seeds; reserve. Be
careful no to tear peppers.

Preheat oven to 350 F. Place cream in skillet over medium heat.
Cook until cream is reduced by half. Remove from heat; stir in
cheese and smoked chicken. Place peppers in a 1 1/2-quart baking
dish sprayed with non-stick spray.

Fill each pepper with chicken mixture. Pour Ancho Chile Sauce over
and around peppers. Bake 20 minutes or until sauce is bubbly.
Garnish with chopped tomato and green onion. Makes 4 servings.

ANCHO CHILE SAUCE: Soak 2 dried ancho chilies in enough warm water
to cover for 4 minutes or until soft. Pull out stems and remove
seeds. Combine softened chilies with 1 cup cream in a small saucepan
over medium heat. Cook until cream is thickened and reduced by
about one-third. Strain to remove pepper. Stir in 1 1/2 teaspoons
butter, salt and white pepper to taste. Makes 4 servings.


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