Recipe#12556

Title: Chiles Rellenos 04

rec.food.recipes archive

4     Poblano peppers
 1     cup heavy cream
 1     cup grated Monterey jack cheese
 1     cup chopped smoke chicken
       Ancho Chile Sauce (see recipe below)
 4     tablespoons chopped tomato
 4     tablespoons chopped green onion
  Place poblano peppers on roasting pan under broiler.
 Cook until black and blistered on all sides.  Remove
 from oven and place in a plastic bag, seal tightly and
 set aside for 15 minutes.  Wear rubber gloves while
 handling peppers. (Your choice)
  Remove pepers from bag and allow to cool enough to  
 handle.  Pull off charred skin, slit one side and
 remove seeds; reserve.  Be careful no to tear peppers.
  Preheat oven to 350 F.  Place cream in skillet over
 medium heat.  Cook until cream is reduced by half.
 Remove from heat; stir in cheese and smoked chicken.       
 Place peppers in a 1 1/2-quart baking dish sprayed
 with non-stick spray.
  Fill each pepper with chicken mixture.  Pour Ancho
 Chile Sauce over and around peppers.  Bake 20 minutes
 or until sauce is bubbly.  Garnish with chopped tomato
 and green onion.  Makes 4 servings. 
 ANCHO CHILE SAUCE: Soak 2 dried ancho chilies in 
 enough warm water to cover for 4 minutes or until 
 soft.  Pull out stems and remove seeds.  Combine
 softened chilies with 1 cup cream in a small sauce-
 pan over medium heat.  Cook until cream is 
 thickened and reduced by about one-third.  Strain
 to remove pepper.  Stir in 1 1/2 teaspoons butter, 
 salt and white pepper to taste.  Makes 4 servings.