Pasilla Chiles Stuffed With Potato (chiles Pasillas Relle

The true Christian is called to be a soldier, and must behave as such from the day of his conversion to the day of his death. He is not meant to live a life of religious ease, [laziness], and security. He must never imagine for a moment that he can sleep and doze along the way to heaven, like on traveling in an easy carriage… If the Bible is the rule of his faith and practice, he will find his course laid down very plainly in this matter. He must “fight.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Meats			6	Servings

INGREDIENTS

1	lb	New potatoes
12		Pasilla chiles
6	oz	'queso fresco', feta cheese
		or cream cheese crumbled
		Salt
1/3	c	Vegetaable oil
2	lb	Tomatillos, husked and
		rinsed
2	T	Coarsely chopped white onion
2		Garlic cloves, finely
		chopped
1		Heaped tablespoon dark brown
		sugar
1/2	c	Chicken stock or water

INSTRUCTIONS

The following are from the April 1996 issue of Food & Wine in an
article by Diane Kennedy.  Senora Maria Herrera Redondo de Williams
1.In a large saucepan of boiling water, cook the potatoes until
fork-tender, aobut 20 minutes. Drain, cool slightly and peel.  Transfer
to a large bowl and mash roughly.  2.Using a small sharp knife, slit
the chiles lenghtwise, leaving the  stems intact. Carefully remove the
seeds and veins. Place the chiles  in a bowl, cover whit hot water and
let soak until just beginning to  soften, about 20 minutes (depending
on how dry they were in the first  place). Drain.  3.Add the cheese to
the potatoes, season with salt and mash together  well. Stuff the
chiles fully with the filling, but leave enougfh room  so that the
seams almost close.  4.Heat the oil in a large nonreactive skillet.
Gently fry the chiles  in batches, rolling them over from time to time
so that they cook  evenly without browning too much, about 5 minutes.
Transfer to paper  towels to darain. Reserve the oil in the skillet.
5.Make the tomatillo sauce: In a large nonreactive saucepan, cover the
tomatillos with water and simmer until soft, about 10 minutes. Drani
and transfer to a blender. Add the onion and garlic and blend until
almost smooth (but still textured)>  6.Preheat the oven to 350. Heat
the reserved oil iln the skillet. Add  the brown sugar and fry for a
few seconds. Add the tomatillo sauce,  season with salt and cook over
high heat until reduced, about 5  minutes. Stir in the chicken stock.
7.In a baking dish large enough to hold the chiles in one layer,
arrange the chiles side by side. Pour the tomatillo sauce over the
chiles and bake until heated through, about 15 minutes. Serve warm.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May
23, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 145 Calories From Fat: 116 Total Fat: 13.3g Cholesterol: 41.6mg Sodium: 288mg Potassium: 166.9mg Carbohydrates: 4g Fiber: 1.4g Sugar: 1.8g Protein: 3.8g