Chiles rellenos #5

Yield: 6 Servings

Measure Ingredient
6 larges Poblano or New Mexico chiles; peeled
1 \N Stick unsalted butter
1 medium Onion; chopped
2 \N Cloves garlic; minced
½ cup Pimento-stuffed olives; sliced
½ cup Pitted prunes; coarsely diced
½ cup Dried apricots; coarsely diced
1½ teaspoon Ground cumin
½ teaspoon Cinnamon
¼ teaspoon Ground cloves
2 cups Shredded cooked chicken
\N \N Salt to taste
1½ cup Heavy cream
8 \N Cloves (large) garlic; unpeeled
1 medium Onion; unpeeled, halved crosswise (up to)
4 larges Ripe; red tomatoes, about 2-3/4 lbs. total
\N \N Salt


Date: Wed, 13 Mar 1996 08:43:35 -0600 From: Judy Howle <howle@...>

Melt butter in a large skillet over medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring, for three minutes.

Add the olives and fried fruit and cook, stirring another three minutes.

Add the spices and chicken and cook, stirring to combine, for tow minutes more. Season with salt.

Cut a small slit in the stem end of each chile. Remove seeds if desired, but do not tear chile. Carefully stuff chiles with the mixture through the slit in each.

Bake on a greased baking sheet or shallow pan at 500 degrees for seven minutes. Spoon the tomato sauce onto individual plates or a large serving platter and arrange the chiles on top.

SALSA DE TOMATE ASADO: Cook down the cream in a small, heavy saucepan over med. heat until reduced by about a third. Set aside. Heat a heavy cast-iron griddle or skillet over high heat until a drop of water sizzles on contact. Roast the unpeeled garlic cloves and onion, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly blackened and fragrant. Set aside.

Roast the tomatoes in the same way, turning several times, until blistered on all sides. Let cool until cook enough to handle. Peel the garlic and place in blender. Peel onion, and add to garlic.

Peel tomatoes directly over the blender to catch juice. and add to garlic and onion. Puree on medium speed until smooth. Add the cream and process until blended. Season with salt. Makes about 4 cups. Can be refrigerated for 2 or 3 days. Do not freeze.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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