CHILES (POBLANOS) RELLENOS

CHILES (POBLANOS) RELLENOS image

Categories Chicken

Yield Serves 6 people

Number Of Ingredients 15

6 large poblano chiles
vegetable oil for frying
1 stick unsalted butter
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced
1/2 cup pimiento-stuffed green olives, sliced
1/2 cup pitted prunes, coarsely diced
1/2 cup dried California apricots, coarsely diced
1/2 cup dried peaches, coarsely diced.
1-1/2 tsp ground cumin
1-1/2 tsp ground Ceylon cinnamon
1/4 tsp ground cloves
2 cups shredded cooked chicken (best if poached with onion and garlic)
salt to taste
Salsa de Tomate Asado

Steps:

Roast chiles in very hot (500 degree) oven or over a hot flame until skin is blacked and loosening. Put into paper bag to steam. When cool enough to handle, peel the peppers. Cut a slit into the side of each and scoop out the membrane and seeds, keeping the peppers intact. Set aside. Melt the butter in a large skillet over medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring, for 3 minutes. Add the olives and dried fruit and cook, stifrring, another 3 minutes. Add the spices and chicken and cook, stirring to combine, for 2 minutes more. Season with salt. Carefully fill the chiles with the ximture through the slit in each. Bake on a greased baking sheet or shallow pan for 7 minutes to heat through in very hot oven. Spoon Salsa de Tomate Asado onto individual plates or serving platter and arrange chiles on top.