SMOKED CHICKEN CHILE RELLENO

SMOKED CHICKEN CHILE RELLENO image

Yield 8

Number Of Ingredients 15

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FOR THE APRICOT MIX:
2 oz. margarine
1/2 lb. apricots, dried and julienned
2 tbsp. chopped red onion
1/2 cup tomatillo sauce
1/2 cup salsa fresca
1/4 cup raisins
1 cup pecan pieces, dry-roasted*
1 1/2 cup jack cheese, grated
2 tsp allspice
TO MAKE RELLENOS:
8 to 10 poblanos peppers
1 lb. smoked chicken
1 cup apricot mix (first 9 ingredients)
1 cup jack cheese, grated

Steps:

Saute margarine, apricot, and red onion for 5 minutes. Add Tomatillo and salsa; saute 5 minutes. Add raisins and pecans: saute 5 minutes. Add cheese and allspice; mix well and remove from heat. Cool down in storage container *Roast pecans on sheet pan in 350 degree oven for about 5-7 minutes. Roast Poblanos then peel and de-seed. Make stuffing by adding smoked chicken, apricot mix and the Jack cheese together. Stuff each pepper to desired size. Microwave about 2 minutes or until heated throughout.