Chiles Rellenos #5
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 6 | lg | Poblano or New Mexico chiles; peeled |
| 1 | Stick unsalted butter | |
| 1 | md | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Pimento-stuffed olives; sliced |
| 1/2 | c | Pitted prunes; coarsely diced |
| 1/2 | c | Dried apricots; coarsely diced |
| 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 TOMATE ASADO | ||
| 1 1/2 | c | Heavy cream |
| 8 | Cloves (large) garlic; unpeeled | |
| 1 | md | Onion; unpeeled, halved crosswise |
| 3 | -(up to) | |
| 4 | lg | Ripe; red tomatoes, about 2-3/4 lbs. total |
| Salt |
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