[CH] Newbie and recipe

Terry VanKirk (t-vankirk@home.com)
Thu, 7 Feb 2002 18:28:59 -0800 

Hi, I'm a newbie to this list. So far, I haven't seen many recipes go
through here, but hopefully they are allowed!  Here is one I ran across
that seems made for love... chile love that is.  Terry

                   *  Exported from  MasterCook Mac  *

                            Poblanos Rellenos

Recipe By     : Zarela Martinez, Zarela NYC
Serving Size  : 6    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         poblano peppers -- roasted and peeled
                        Stuffing
     1/2  cup           butter -- unsalted
   1                    onion -- chopped
   2      cloves        garlic -- minced
     1/2  cup           pimento stuffed green olives -- drained and
sliced
     1/2  cup           prunes  -- coarsely chopped
     1/2  cup           dried apricots -- coarsely chopped
     1/2  cup           dried peaches -- coarsely chopped
   1 1/2  teaspoons     cinnamon -- ground
     1/4  teaspoon      clove -- ground
   2      cups          cooked chicken -- shredded
                        salt and black pepper
                        Roasted Tomato Sauce
   1 1/2  cups          heavy cream
   8      cloves        garlic -- unpeeled
   1                    onion halved crosswise -- unpeeled
   4      large         tomatoes
                        salt and black pepper

To Make the stuffing: Melt the butter in a large saute pan or skillet
over medium heat. When the bubbles begin to subside add the onion and
garlic, and cook, stirring constantly, for 3 minutes, or until the
onions are golden. Add the olives, prunes, apricots, and peaches, and
cook stirring subsequently, for another 3 minutes. Add the cumin,
cinnamon, cloves, and chicken and continue to cook, stirring to combine,
for 2 minutes more. Season with salt and pepper. Carefully stuff each
chili through the slit in the side. Set aside.

Tomato the roasted-tomato sauce: Place the cream in a saucepan and bring
to a boil over medium heat; watch as it comes to a boil and stir so that
it does not boil over. Cook over medium heat until reduced to about 1
cup and set aside.

Heat a dry cast iron griddle or skillet over high heat  until a drop of
water sizzles and immediately evaporates on contact. Toast the unpeeled
garlic cloves and onion, turning several times, until the garlic is dark
on all sides and some what softened and the onion is partly blackened.
Set aside.

Toast the tomatoes in the same way, turning several times until
blistered on all sides. Peel the onion rubbing away any charred bits and
add to the garlic. Peel the tomatoes directly over a blender or food
processor to avoid losing any juices, and add to the garlic and onion.
Puree the vegetables. Combine the reduced cream and the tomato puree in
a saucepan and heat for 3 to 4 minutes. Season with salt and pepper, and
keep warm.

Meanwhile preheat the oven to 500F. Grease a baking pan with shortening
or oil and place the stuffed chilies in a single layer in the prepared
pan. Bake the chilies for 7 minutes, or until heated through.  Spoon the
warm tomato sauce onto individual plates or a large serving platter and
arrange the chilies on top of the sauce.



                   - - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 595 Calories; 43g Fat (63%
calories from fat); 19g Protein; 38g Carbohydrate; 162mg Cholesterol;
228mg Sodium

NOTES : The chilies and sauce may both be prepared up to 2 days in
advance and refrigerated, tightly covered. Reheat the sauce in a small
saucepan over low heat and reheat the chilled chilies for 10 to 12
minutes at 400F.

_____