Chiles Rellenos #5
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Chiles Rellenos #5
  Vegetables    Chiles  
Last updated 6/12/2012 1:14:25 AM. Recipe ID 43306. Report a problem with this recipe.
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      Title: Chiles rellenos #5
 Categories: Vegetable
      Yield: 6 Servings
 
      6 lg Poblano or New Mexico
           -chiles; peeled
      1    Stick unsalted butter
      1 md Onion; chopped
      2    Cloves garlic; 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

-------------------SALSA DE TOMATE ASADO------------------------
  1 1/2 c  Heavy cream
      8    Cloves (large) garlic;
           -unpeeled
      1 md Onion; unpeeled, halved
           -crosswise
      3    -(up to)
      4 lg Ripe; red tomatoes,
           -about 2-3/4 lbs. total
           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: 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.
  




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Recipe ID 43306 (Apr 03, 2005)

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