Stuffed Chile

1 cup water

1 pound chicken breast, skinned, boned and ground

1/2 onion finely sliced

1 pound mushrooms, washed and finely diced

1/4 teaspoon cumin

1 teaspoon red chile powder

1 teaspoon garlic minced

1 teaspoon oregano

1/2 teaspoon cayenne pepper

3 eggs

6 tablespoons pimientos, diced

1/3 cup fresh parsley, chopped

2 teaspoons salt (or to taste)

1 1/2 cups bread crumbs

6 large Anaheim chiles, roasted, peeled, seeded and deveined

... Jalopeño Cheese sauce ... please see recipe, other page)

In a large saucepan place the water and bring it to a boil. Add the chicken, onion, mushroom, cumin, oregano and cayenne pepper. Simmer the ingredients for 3 minutes.

Strain off the liquid and let the ingredients cool to room temperature. Add the eggs, pimientos, parsley, the 2 teaspoons of salt and the bread crumbs. Mix everything together.

Slice the Anaheim chiles lengthwise and stuff them with the mixture. Leave the slices slightly separated so that the stuffing shows. In a baking pan add water so that it is 1/4 inch deep. Place the stuffed chiles in the pan.

Preheat oven to 375* F and bake the chiles for 7 to 10 minutes or unil they are thoroughly heated. Pour the Jalapeño Cheese Sauce on a platter and place the chiles on top.