5 carmen peppers
25-30 tomatillos
1 white onion
3-4 heirloom tomatoes
3-4 cloves garlic, minced
2-3 teas. salt

6 chicken breasts
1 teas. cumin
1 teas. chili powder
1 cup Monterey Jack, shredded (optional)
salt and pepper

Turn on broiler and preheat grill. Peel paper shell off of tomatilos and rinse off sticky film. Halve the tomatillos and place cut-side down on ungreased cookie sheet. Place under broiler for 5-7 minutes. When cooled, peel off the skin.

Grill carmen peppers until soft, about 5 minutes. Finely chop all ingredients (including tomatillos) and mix together in a bowl.

Toss chicken in olive oil, cumin, chili powder and salt and pepper. Grill until nearly cooked through, marking each side. Place the salsa and cheese on top of the chicken and bake in the center of the oven until the cheese is melted. Serve immediately.

from Joy of Cooking by Irma Rombauer
 
2 lbs. tomatillos, husked and rinsed
2 medium poblano or Anaheim peppers, seeded
1 large onion, quartered
12 cloves garlic
1 1/4 cups coarsely chopped fresh spinach, washed and dried
1/3 cup chopped fresh cilantro
3/4 cup chicken stock
salt and ground pepper, to taste
1 package of Rossi Pasta Zucchini Linguine
 
Preheat oven to 400 degrees. Oil a baking pan. Place tomatillos, peppers, onion and garlic on a single layer on the pan. Roast until soft and golden brown, 15 to 20 minutes. Place the roasted vegetables, including the juices, in a blender or food processor along with the spinach, cilantro, chicken stock and salt and pepper. Pulse until smooth, adding more stock if necessary to make a medium-bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered in the refrigerator for up to 2 days.

adapted from Moosewood Restaurant Daily Special 
 
1 TB. olive oil
1 large onion, diced (about 2 cups)
1 jalapeno, seeded and minced
1 canned chipotle pepper, diced
2 tomatillos, husked, seeded and diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced (about 1 cup)
1 TB. ground coriander
1 TB. ground cumin
1 teas. dried oregano
8 cups chicken stock (or vegetable stock)
1/4 to 1/3 cup fresh lime juice
1 teas. adobo sauce from chipotle jar
1 TB. chopped fresh cilantro, or more to taste
3 cups fresh corn kernels
8 corn torillas (6 inch) cut into 1/2 x 2-inch strips
avocado cubes (optional)
grated Monterey Jack cheese (optional)
 
Preheat oven to 400 degrees. In a nonreactive soup pot, warm the oil and saute the onioins, jalapenos, chipotle, tomatillos, bell peppers, and zucchini for 5 minutes, stirring frequently, until softened. Add the coriander, cumin and oregano and saute for about 3 more minutes. Stir in the stock, lime juice and adobo sauce and bring to a simmer. Add the cilantro and corn and continue to simmer gently for 10 minutes.
 
Meanwhile, bake the tortilla strips on an unoiled baking sheet fro 15 to 20 minutes, until crisp. To serve, place the tortilla strips in individual serving bowls and ladle the soup on top. Garnish with avocado cubes and grated cheese, if desired.