Tapalpa Chicken

1. 1

   Make the salsa by boiling the ancho, guajillo, and morita chile peppers in water until softened. Drain and puree with a little of the cooking liquid. Remove from blender and strain. Add the oil, onion, and garlic and puree again. Heat the salsa in a skillet until it bubbles, add salt and pepper, and set aside.

2. 2

   For the tomato sauce, cook the tomatoes and canica chile peppers in water until tender. Puree, adding the garlic and onion. Add salt and pepper. Pour into a hot skillet spritzed with cooking spray and simmer for 4 minutes, adding water if necessary. Season to taste.

3. 3

   Salt and pepper the chicken. Place the spinach leaves and cheese on each piece and roll up, using toothpicks to hold.

4. 4

   Spritz a skillet with cooking spray and saute the chicken until cooked and golden brown on all sides.

5. 5

   Serve with the sauce or salsa.

* Per serving · 4 servings · Values may vary.