| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 6 | lg | Poblano or New Mexico chiles, peeled |
| 1/2 | c | (one stick) unsalted butter |
| 1 | md | Onion; chopped |
| 2 | Garlic cloves; 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 Tomato Asado (recipe follows) |
INSTRUCTIONS
Melt butter in a large skillet over medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring, for three minutes. Add the olives and fried fruit and cook, stirring another three minutes. Add the spices and chicken and cook, stirring to combine, for tow minutes more. Season with salt. Cut a small slit in the stem end of each chile. Remove seeds if desired, but do not tear chile. Carefully stuff chiles with the mixture through the slit in each. Bake on a greased baking sheet or shallow pan at 500 degrees for seven minutes. Spoon the tomato sauce onto individual plates or a large serving platter and arrange the chiles on top. Posted to CHILE-HEADS DIGEST V4 #121 by Judy Howle <howle@ebicom.net> on Sep 12, 1997
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