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  • Chiles Rellenos (Zarela Martinez)

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    Chiles Rellenos (Zarela Martinez)
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 lrg Poblano or possibly New Mexico chiles, peeled
    • 1/2 c. (one stick) unsalted butter
    • 1 med Onion, minced
    • 2 x Garlic cloves, chopped
    • 1/2 c. Pimento-stuffed olives, sliced
    • 1/2 c. Pitted prunes, coarsely diced
    • 1/2 c. Dry apricots, coarsely diced
    • 1 1/2 tsp Grnd cumin
    • 1/2 tsp Cinnamon
    • 1/4 tsp Grnd cloves
    • 2 c. Shredded cooked chicken Salt to taste Salsa de Tomato Asado (recipe follows)

    Directions

    1. Heat butter in a large skillet over medium heat till very warm and fragrant. Add in the onion and garlic and cook, stirring, for three min.
    2. Add in the olives and fried fruit and cook, stirring another three min.
    3. Add in the spices and chicken and cook, stirring to combine, for tow min more. Season with salt. Cut a small slit in the stem end of each chile.
    4. Remove seeds if you like, but don't tear chile. Carefully stuff chiles with the mix through the slit in each. Bake on a greased baking sheet or possibly shallow pan at 500 degrees for seven min. Spoon the tomato sauce onto individual plates or possibly a large serving platter and arrange the chiles on top.

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