Title: Chicken chiles rellenos (zarela martinez)
 Categories: Chile, Southwest
      Yield: 1 Servings
 
      6 lg Poblano or New Mexico
           -chiles, peeled
    1/2 c  Unsalted butter; (one stick)
      1 md Onion; chopped
      2    Garlic cloves; minced
    1/2 c  Pimento-stuffed olives;
           -sliced
    1/2 c  Pitted prunes; coarsely
           -diced
    1/2 c  Dried apricots; coarsely
           -diced
  1 1/2 ts Ground cumin
    1/2 ts Cinnamon
    1/4 ts Ground cloves
      2 c  Shredded cooked chicken
           Salt to taste

MMMMM-------------------SALSA DE TOMATE ASADO------------------------
  1 1/2 c  Heavy cream
      8 lg Garlic cloves; unpeeled
      1 md Onion; unpeeled, halved
           -crosswise
      3 lg Ripe; red tomatoes, about
           -2-3/4 lbs. total (3 to 4)
           Salt
 
  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 for Zarela Martinez's Chiles Rellenos 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. Judy Howle howle@ebicom.net