Name: Stuffed Poblono Chiles (Poblanos Rellenos)
Yield: 6 servings
Cuisine: Mexican
Ingredients: ½ cup pitted prunes, coarsely diced; ½ cup pimiento-stuffed green olives, sliced; ½ cup dried peaches, coarsely diced; ½ cup dried apricots, coarsely diced; 1½ teaspoons ground true (Ceylon) cinnamon, preferably freshly ground in a spice grinder, or ½ teaspoon U.5. “cinnamon”; 1½ teaspoons ground cumin; ¼ teaspoon ground cloves; 6 large poblano chiles; ½ cup (1 stick; ¼ pound) unsalted butter; Vegetable oil for frying; 2 garlic cloves, minced; 1 medium-size onion, chopped (about 1 cup); 2 cups shredded cooked chicken; Salt to taste; Salsa de Tomate Asado

Preparation info

6
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

One of the crowning glories of Mexican cuisine is chiles en nogada, which hail from the state of Puebla. To make this famous dish, poblano chiles are stuffed with a mixture of braised meat (usually pork) and assorted dried and fresh fruits, then usually dipped in beaten egg and deep-fried. The chiles are then covered with a sauce made with a type of cream cheese and ground unripe pecans or walnuts and garnished with pomegranate seeds. The dish has the most patriotic associations beca