Chiles Rellenos (Zarela Martinez)
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Chiles Rellenos (Zarela Martinez)
Last updated 6/12/2012 1:14:25 AM. Recipe ID 43311. Report a problem with this recipe.
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      Title: Chiles rellenos (zarela martinez)
 Categories: None
      Yield: 1 Servings
      6 lg Poblano or New Mexico
           -chiles, peeled
    1/2 c  (one stick) unsalted butter
      1 md Onion; chopped
      2    Garlic cloves; minced
    1/2 c  Pimento-stuffed olives;
    1/2 c  Pitted prunes; coarsely
    1/2 c  Dried apricots; coarsely
  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 Tomato Asado
           -(recipe follows)
  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. 

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Recipe ID 43311 (Apr 03, 2005)

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