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