Stuffed Poblano Chiles (Poblanos rellenos)
This recipe for stuffed poblano chiles will be forever associated for me with rock star Robert Palmer who was a good customer of my restaurant Zarela, and became a close friend. The first time he dined at Zarela, he ordered this poblano relleno. The next time he came in, he ordered it again and sat there with eyes closed and hands in prayer mode when it came to the table. He later told me he was praying that it would taste exactly like the first time he had it!
Ingredients
- 6 large poblano chiles
- Vegetable oil for frying
- ½ cup unsalted butter
- 1 medium-size white onion chopped
- 2 cloves garlic minced
- ½ cup pimento-stuffed green olives sliced
- ½ cup pitted prunes coarsely diced
- ½ cup dried apricots coarsely diced
- ½ cup dried peaches coarsely diced
- 1½ teaspoons ground cumin
- 1½ teaspoons ground
canela - ¼ teaspoon ground cloves
- 2 cups shredded chicken
- Salt to taste
- 1 recipe Salsa de Tomate Asado
Instructions
- Preheat the oven to 500°F.
- Make a small (1- to 1½-inch long) lengthwise slit in each chile.
- Pour the oil into a large, heavy skillet to a depth of about ½ inch and heat over high heat until very hot, but not quite smoking. Fry the chiles, two at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove from the pan as they are done. Place the chiles in a plastic bag to steam before carefully peeling. Very gently pull out the seeds through the slit in each chile, being sure not to tear the flesh. Set aside.
- Melt the butter in a large skillet over medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring, for 3 minutes. Add the olives and dried fruit and cook, stirring, another 3 minutes. Add the spices and chicken and cook, stirring to combine, for 2 minutes or more. Season with salt.
- Carefully fill the chiles with the mixture through the slit in each. Bake on a greased baking sheet or shallow pan for 7 minutes.
- Spoon the tomato sauce onto individual plates or a large serving platter and arrange the chiles on top.
Nutrition
Calories: 361kcalCarbohydrates: 33gProtein: 15gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 76mgSodium: 221mgPotassium: 745mgFiber: 6gSugar: 21gVitamin A: 1786IUVitamin C: 98mgCalcium: 67mgIron: 3mg
