Chicken Tinga with Potatoes & Chile Relleno with Cheese and Corn

Ingredients:

• 2 chicken breasts 
• 4 chipotle peppers in adobo sauce 
• 1 yellow onion 
• 1 can of tomatoes (15 oz) 
• 1 russet potato 

Directions: 

1. Boil chicken breast in salted water until cooked (about 10 min) 
2. Save 2 cups of the broth from the boiled chicken and drain the rest, set aside cooked chicken 
3. Skin and chop potatoes, then boil until a knife can easily pass through them, drain, and set aside 
4. Halve onion, slice into ribbons, and add to oiled pan on medium heat 
5. When onions are sweated (10 min) add can of tomatoes, and the 2 cups of broth, begin to simmer 
6. Open can of chipotle peppers remove 4 and chop them, then add them to tomatoes and onions (make sure to get some of the adobo sauce into the dish as well, this dish gets a lot of its flavor from the adobo sauce) 
7. While tomatoes and onions are simmering pull apart the chicken 
8. After simmering for 15 min add pulled chicken and potatoes and simmer for an additional minute (Dish should have a curry like consistency) 
9. Salt at the end (any time something is being reduced seasoning should be done at the end of the cooking process)

Ingredients:

• 4 poblano peppers 
• 8 oz shredded mozzarella cheese 
• 1 can of corn (15 oz) 

Directions: 

1. In 400-degree oven roast peppers for 30 min flipping once halfway through 
2. Place roasted peppers in bowl and cover with plastic wrap for 10 min 
3. While peppers are steaming open can of corn, drain, and mix with the cheese in a bowl 
4. Remove peppers from bowl, at this point the skin should come off easily 
5. Open the deskinned peppers lengthwise and stuff the interior with the cheese and corn mixture 
6. Put the oven on 200 degrees and put the stuffed peppers back in for 5 minutes (you want to melt the cheese while minimizing the cooking of the peppers) 

Note: you can roast the peppers over an open flame or on a grill as well as using the oven 

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