Ingredients
-
-
4
-
1
-
1
-
1
-
1/2
-
-
3
-
1/8
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
For the Sauce: |
|
2
Done
|
Combine the Tomatoes, Garlic and Onion in a Food Processor and Process Until Liquid. |
|
3
Done
|
Heat 1 Tbs Olive Oil in a Saucepan and Add Mixture; Cook 10 Minutes, Stirring Occasionally. |
|
4
Done
|
Add the Chicken Broth, Salt, Jalapenos and Cinnamon; Simmer Gently For 15 Minutes More. |
|
5
Done
|
For the Chiles: |
|
6
Done
|
Place the Chiles on a Baking Sheet in a 450f Oven, Turning Occasionally, Until the Peels Begin to Brown and Blister All Over. |
|
7
Done
|
Remove from Oven and Place in a Plastic Bowl and Cover With a Plate; Allow to Stand For 10 Minutes (alternatively, They Can Be Placed in a Brown Paper Bag For the Same Length of Time). |
|
8
Done
|
After This Time, Carefully Peel the Skins Away but Keeping the Chiles Intact, Including Stems. |
|
9
Done
|
Cut a Slit (only as Big as Is Needed) Along the Side of Each Chile, and Slide a Piece of Cheese in Each; If the Chile Tears Open, You Can Close and Secure With Wooden Toothpicks. |
|
10
Done
|
Roll the Filled Chiles in Flour and Evenly Coat; Set Aside. |
