| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Poblano (1/4-pound) chiles; roasted and peeled |
|
|
Vinegar |
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1/4 |
sm |
Onion; finely chopped |
| 1/2 |
lb |
Cooked crab meat or 1 (6-ounce) can crab meat, flaked |
| 2 |
tb |
Chopped chives or green onion |
| 1/2 |
lb |
Mangoes; peeled and finely chopped |
|
|
Salt; pepper |
| 2 |
|
Mangoes |
| 1 1/2 |
ts |
Cider vinegar |
| 1 1/2 |
ts |
Nonfat chicken stock |
| 1/2 |
c |
Canned mango nectar |
| 1 |
sm |
Clove garlic; roasted and chopped |
|
|
Salt |
|
|
Freshly ground black pepper |
| 3 |
tb |
Plus 3/4 teaspoon olive oil |
| 1/8 |
ts |
Sugar; optional |
| 6 |
|
Sprigs thyme |
|
6 |
servings. Each serving: 228 calories; 1,414 mg sodium; 20 mg |
INSTRUCTIONS
STUFFED CHILES
VINAIGRETTE AND ASSEMBLY
>From the LA Times. Recipes by Patricia Quintana
The sweetness of fresh mango and the slight spiciness of fresh poblano
chiles go together in a wonderful way. The surprise: The dish is served
cold.
STUFFED CHILES: * Make slit in 1 side of each roasted chile. Remove veins
and seeds carefully without tearing chiles. Soak chiles in water to cover
with few drops vinegar while preparing filling and vinaigrette. * Heat
butter and 1 1/2 teaspoons olive oil in saucepan. Add onion and cook until
tender, 2 to 3 minutes. Add crab meat and 1 tablespoon chives and cook 1
minute. * Heat remaining 1 1/2 teaspoons olive oil in skillet. Add chopped
mango and saute until softened, 2 to 3 minutes. Add crab mixture and stir
to blend. Season to taste with salt and pepper. Cool. * Drain chiles. Stuff
each with about 1/4 cup filling.
VINAIGRETTE and ASSEMBLY: * Peel mangoes and cut into chunks. Puree in food
processor or blender. Place in saucepan and cook over low heat, stirring,
until thickened, 5 to 7 minutes. Remove from heat and cool. * Blend
thickened puree, vinegar, stock, mango nectar, garlic and salt and pepper
to taste in food processor or blender until smooth. Gradually add olive
oil, blending until emulsified. Check seasoning and add sugar if needed.
Chill. * Place spoonful of vinaigrette on 6 chilled salad plates. Top each
with Stuffed Chile. Bathe chiles with additional vinaigrette. Sprinkle
remaining 1 tablespoon chopped chives over all and decorate each with 1
thyme sprig. Dust with freshly ground pepper. * * *
cholesterol; 12 grams fat; 25 grams carbohydrates; 9 grams protein; 1.09
grams fiber,
Posted to CHILE-HEADS DIGEST V4 #147 by Judy Howle <howle@ebicom.net> on
Oct 05, 1997
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