Long green chiles filled with cheeses, raisins and pecans; baked and sauced.
- Cook Time
- Prep Time
- 12 ServingsServings
- 12 large poblano chiles
- Oil, as needed
- Filling for Chiles
- 8 oz. Monterey Jack cheese, grated
- 8 oz. Muenster cheese, grated
- 8 oz. California raisins
- 4 oz. pecans, lightly toasted and coarsely chopped
- Gaujillo Chile Sauce
- 1 lb. ripe Roma tomatoes (approximately 8 medium tomatoes)
- 1 lb. tomatillos, husks removed
- 1 large white onion, peeled and cut into eighths (approximately 10 to 12 ounces)
- 6 cloves garlic, peeled
- 1 oz. Guajillo chile or dried New Mexico Red Chile (approximately 4 chiles)
- Water, enough to cover
- 1 c. water
- 1/4 c. finely chopped fresh cilantro
- 2 Tsp. Brown Sugar
- 1-1/2 tsp. salt
- 6 tbsp. sour cream or crème fraiche
- Cilantro sprigs
1 Lightly oil the poblano chiles. Char the skins over an open flame or under a hot broiler. Allow the chiles to cool to room temperature. Peel the skins from the chiles and discard. With a small knife, make a slit down the side of each chile. Gently cut the seedpod free from the base of the stem and remove the seeds. Discard the seeds and reserve the chiles.
2 Combine all of the ingredients for the filling and mix well. Divide the filling and stuff into each poblano chile. Reserve.
3 Combine the tomatoes, tomatillos, onion and garlic cloves in an ovenproof pan just large enough to hold the ingredients in a single layer.
4 Place the ingredients under a hot broiler and broil until the ingredients are lightly blistered and charred (approximately 15 to 20 minutes). Turn the ingredients occasionally. Allow the ingredients to cool.
5 Remove the stems and seeds from the guajillo chiles. In a dry skillet over medium heat, lightly toast the chiles. Transfer the chiles to a bowl and cover with water. Allow to soak for 15 to 20 minutes or until softened. Drain and discard the water.
6 In a blender, combine the broiled ingredients with the softened chiles. Add the 1 cup water and purée. Transfer the purée to a saucepan. Heat the sauce to a boil, then reduce the heat and simmer for 15 minutes. Just before serving add the remaining ingredients and mix well.
7 Arrange the stuffed poblano chiles in a single layer in an ovenproof pan. Place in a preheated 350°F oven and heat just until the cheese begins to melt.
8 Transfer 2 chiles to each plate. Spoon some of the guajillo sauce over each chile. Drizzle the chiles with the sour cream or creme fraiche and garnish with cilantro sprigs.
9 Suggested Accompaniment: White rice and crisp green salad
Source: Chef Robert Del Grande and California Raisin Marketing Board