Hi, just thought I'd share a yummy recipe I whipped up this evening. It's from the _Hot & Spicy_ cookbook of the Better Homes and Gardens, Cooking For Today series. Picked the book up in a surplus shop and looks like there's a bunch more of good chile-warmed recipes for future experimentation. This is a real nice contrast between the smoky red chile sauce and the creamy sharp goat cheese. The wife and I had a hard time not killing all four servings in one sitting!

Remove seeds and stems from dried chiles; coarsely chop. Combine with chicken broth in a small saucepan, bring to a boil, remove from heat and let stand for 30 minutes.

Pour broth and chile mixture into a blender or food processor. Add onion, roasted red sweet pepper, and jalapeno. Process until slightly chunky. Return mixture to saucepan and simmer, uncovered for 10 minutes.

Spread 1/2 cup of the pepper mixture in the bottom of a 2-quart square baking dish. Spoon chicken over pepper mixture. Pour remaining pepper mixture over chicken. Crumble goat cheese over the chicken and pepper mixture. Bake, uncovered, in a 350-degree oven for 20 minutes or till mixture is heated through and bubbly.

Meanwhile, in a small saucepan, heat oil over medium heat, add sweet pepper strips and sliced onion. Cook for 2 to 3 minutes or until onion is tender.

Serve with warm tortillas and top with sweet peppers and onion. Makes 4 servings.