Recipe - Chiles Rellenos (Tht)

6 lg Poblano or New Mexico
chiles, peeled
One half cup (one stick) unsalted butter
1 md Onion; chopped
2 Garlic cloves; minced
One half cup Pimentostuffed olives;
cut or sliced up
One half cup Pitted prunes; coarsely
minced
One half cup Dried apricots; coarsely
minced
1 One half teaspoon Ground cumin
One half teaspoon Cinnamon
One fourth teaspoon Ground cloves
2 cup Shredded cooked chicken
Salt to taste
Salsa de Tomato Asado
(recipe follows)

Melt butter in a large skillet over medium heat until very hot and
fragrant. Add the onion and garlic and cook, stirring, for three minutes.
Add the olives and fried fruit and cook, stirring another three minutes.
Add the spices and chicken and cook, stirring to combine, for tow minutes
more. Season with salt. Cut a small slit in the stem end of each chile.
Remove seeds if desired, but do not tear chile. Carefully stuff chiles with
the mixture through the slit in each. Bake on a greased baking sheet or
shallow pan at 500 degrees for seven minutes. Spoon the tomato sauce onto
individual plates or a large serving platter and arrange the chiles on top.
Posted to CHILEHEADS DIGEST V4 #121 by Judy Howle howle@ebicom.net on
Sep 12, 1997