Chicken Poblano

This one must have been a mistake as it contains no alcoholic beverage in it. We had some chicken and some poblanos to use and Dave came up with this recipe. This one has a nice amount of heat.

6-8 Poblano chiles
1 can Herdez red salsa
8 Chicken thighs
8 oz Monterey Jack cheese, shredded.

Cook chicken thighs until meat can removed from the bones. Shred the meat with two forks and combine with the salsa in a saucepan. Simmer the mixture for about 15 minutes. If the mixture seems too thick, you can add some tomato sauce to thin it out a bit. Roast and peel the chiles, split open and remove stems and seeds. Place the chiles in a layer on the bottom of a 8 x 8 baking pan. Layer the chicken over the chiles and top with shredded cheese. Bake in a 350 degree oven for 20 minutes or until the cheese is melted.

Yes, you can use boneless chicken thighs or breasts, but thighs can be bought rather cheaply and have wonderful flavor.

Note: If fresh poblanos are not available you can substitute canned green chiles.