Guajillo Sauce Stuffed Poblanos

1 Then I saw a new heaven and a new earth, for the first heaven and the first earth had passed away, and the sea was no more.

2 And I saw the holy city, new Jerusalem, coming down out of heaven from God, prepared as a bride adorned for her husband.

3 And I heard a loud voice from the throne saying, "Behold, the dwelling place of God is with man. He will dwell with them, and they will be his people, and God himself will be with them as their God.

4 He will wipe away every tear from their eyes, and death shall be no more, neither shall there be mourning, nor crying, nor pain anymore, for the former things have passed away."

5 And he who was seated on the throne said, "Behold, I am making all things new." Also he said, "Write this down, for these words are trustworthy and true."

6 And he said to me, "It is done! I am the Alpha and the Omega, the beginning and the end. To the thirsty I will give from the spring of the water of life without payment.

7 The one who conquers will have this heritage, and I will be his God and he will be my son.

8 But as for the cowardly, the faithless, the detestable, as for murderers, the sexually immoral, sorcerers, idolaters, and all liars, their portion will be in the lake that burns with fire and sulfur, which is the second death." - Revelation 21:1-8

4 guajillo chilis, toasted and set aside

1/2 Onion, chopped 

2 T roasted Garlic

1/4 c sugar 

2 T Cilantro 

Pinch black peppers

1 c Herdez Salsa verde

1/4 c Herdez guacamole salsa

2 c chicken broth

Toast peppers on comal or stove top eye.

Cut ends off and take veins and seeds out.

Tear into pieces and put in large sauce pan.

Cover with water and re-hydrate for 15 minutes.

Cool.

Spoon into blender and add 1/2 c juice.

Dump the rest of the juice.

Blend until smooth, add black pepper, garlic, sugar, Cilantro, salsa verde, guacamole salsa, blend a little more.

Add to chicken stock and simmer, reduce until desired thickness.  

Use 1 c of sauce for Rotisserie chicken stuffed roasted Poblanos recipe and freeze the rest.

3 c Rotisserie Chicken, shredded

4 roasted Poblanos, cooled seeded and cut in half, to take the heat out run knife down inside spine 

1/2 c onions, sliced

1/4 c guajillo sauce 

Heat until onions are tender.

To assemble 

Lightly cover bottom of pan with sauce.

Lay peppers down, fill with chicken mixture.

Add more sauce.

Add cheese, I like Quesadilla cheese and Manchego.

Bake 375 degrees for 20 minutes.

Serve with sour cream, guacamole etc.