Chicken Stuffed Chile Peppers With Tomato Cheese Sauce Recipe

• 1 tsp Corn oil
• 1/2 c. Chopped onion
• 1/2 ounce Blanched almonds, slivered
• 2 lrg Garlic cloves, crushed
• 6 1/2 ounce Skinless boneless chicken breast, finely shredded
• 1 sm Granny smith apple, pared and cored, cut in 1/4 inch dice
• 3/4 c. Low-sodium chicken broth
• 2 Tbsp. Golden brown raisins, minced
• 6 lrg Stuffed green olives, sliced
• 1 tsp Cider vinegar
• 1 pch Salt
• 8 lrg Poblano peppers, smooth skinned, roasted and peeled
• 4 med Tomatoes, halved and roasted
• 1/2 med Onion
• 3/4 ounce Pot cheese or possibly feta cheese, * see note

Directions