This recipe was incredible! It's pretty spicy; so if you want it cooler use less chili powder and less of the chipotle chile. I got it from the Salt Lake Tribune; DeAnn Hilterbrand submitted it for a recipe contest.
Chicken Mole Poblano
1 cup salsa (I used fresh salsa, medium hot)
1/4 cup creamy peanut butter (I used PB2, to save calories)
1/4 cup raisins
1 small chipotle chile in adobo sauce (from 7 oz can), seeded (I did not seed it for a little extra heat)
1/2 cup chicken broth
1 clove garlic, finely chopped
2 T semisweet chocolate chips
1 T chili powder or ground ancho chile pepper (I used chile powder)
1/2 t pumpkin pie spice
1/4 t ground coriander
1 lb boneless skinless chicken breasts
flour tortillas for burritos
avocado (optional, for garnish)
1/2 c crumbled queso fresco cheese or fresh mozzarella
1/2 c reduced fat sour cream
In a blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice, and coriander. Cover; blend until smooth.
In a 12 inch frying pan, place chicken breasts. Add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring occasionally, until chicken is 160 degrees. Remove chicken from pan to cutting board; cut crosswise into 1/4 inch slices. Return to pan and stir to coat w/sauce.
Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of chicken and sauce mixture onto each tortilla. Top w/avocado, cheese, and sour cream. Fold tortillas in half over filling. Serve immediately.
Serves 4.
WW points - 5 points for sauce and chicken only, per serving. Add points for tortillas (depends on what kind you buy), cheese, sour cream, and avocado. I personally eschewed the avocado and used the teeniest amount of cheese and some reduced fat sour cream. The tortillas I chose were 2 points each.
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