Chile Rellenos con Pollo (Chicken) 
(serves 4) 
 
Prepare 8 poblano chiles (see Notes on Preparing Chile Rellenos). 
 
For the filling, saute in a little olive oil
1 leek, chopped finely
1/2 potato, peeled and cubed finely 
   
Cook until soft, adding a teaspoon or two of water if it dries out.
 
    Mix together with:
1/2 c chicken meat, cooked and shredded
2 T cilantro, minced
 
    Stuff the chiles and place them in an oiled casserole.
   
For the topping, roast in the oven or sear in a hot, dry pan: 
white onion 
3 cloves garlic 
6 - 8 tomatoes
   
Put them in a blender and puree until smooth. Saute this sauce in: 
2 - 4 T olive oil
and add:
1 c green seedless grapes
1 - 2 ripe plantains, peeled, halved lengthwise, and cut into 1/2-inch slices 
1 - 2 firm ripe mangoes, peeled, pitted, and cut into 1/2-inch cubes
salt, to taste
2 T fresh basil, chopped (optional)
 
Cook until the fruit is soft but still intact, 20 - 30 minutes.
Cover the chiles with the sauce and bake at 350 for 20-30 minutes.
Top with crumbled queso seco (or any grated dry cheese) and serve.
Notes & Variations:
  1. This recipe was adapted from a recipe by Juan Diego Michel, a Mexican chef from Jalisco, that came to us via Shira Cion. The original recipe had a plain cheese filling.
  2. If mangoes are out of season, substitute fresh or canned peaches.
  3. You can batter fry the rellenos and use the sauce, heated in a saucepan, as a topping.