Recipe - Nayarit-Style Stuffed Chiles

STUFFED CHILES
6 Poblano (1/4pound) chiles;
roasted and peeled
Vinegar
1 tablespoon Butter
1 tablespoon Olive oil
One fourth small Onion; finely chopped
One half pound Cooked crab meat or 1
(6ounce) can crab meat,
flaked
2 tablespoon Chopped chives or green
onion
One half pound Mangoes; peeled and finely
chopped
Salt; pepper

VINAIGRETTE AND ASSEMBLY
2 Mangoes
1 One half teaspoon Cider vinegar
1 One half teaspoon Nonfat chicken stock
One half cup Canned mango nectar
1 small Clove garlic; roasted and
chopped
Salt
Freshly ground black pepper
3 tablespoon Plus Three fourths teaspoon olive oil
1/8 teaspoon Sugar; optional
6 Sprigs thyme

From the LA Times. Recipes by Patricia Quintana

The sweetness of fresh mango and the slight spiciness of fresh poblano
chiles go together in a wonderful way. The surprise: The dish is served
cold.

STUFFED CHILES: * Make slit in 1 side of each roasted chile. Remove veins
and seeds carefully without tearing chiles. Soak chiles in water to cover
with few drops vinegar while preparing filling and vinaigrette. * Heat
butter and 1 One half teaspoons olive oil in saucepan. Add onion and cook until
tender, 2 to 3 minutes. Add crab meat and 1 tablespoon chives and cook 1
minute. * Heat remaining 1 One half teaspoons olive oil in skillet. Add chopped
mango and saute until softened, 2 to 3 minutes. Add crab mixture and stir
to blend. Season to taste with salt and pepper. Cool. * Drain chiles. Stuff
each with about One fourth cup filling.

VINAIGRETTE and ASSEMBLY: * Peel mangoes and cut into chunks. Puree in food
processor or blender. Place in saucepan and cook over low heat, stirring,
until thickened, 5 to 7 minutes. Remove from heat and cool. * Blend
thickened puree, vinegar, stock, mango nectar, garlic and salt and pepper
to taste in food processor or blender until smooth. Gradually add olive
oil, blending until emulsified. Check seasoning and add sugar if needed.
Chill. * Place spoonful of vinaigrette on 6 chilled salad plates. Top each
with Stuffed Chile. Bathe chiles with additional vinaigrette. Sprinkle
remaining 1 tablespoon chopped chives over all and decorate each with 1
thyme sprig. Dust with freshly ground pepper. * * *
6 servings. Each serving: 228 calories; 1,414 mg sodium; 20 mg
cholesterol; 12 grams fat; 25 grams carbohydrates; 9 grams protein; 1.09
grams fiber,

Posted to CHILEHEADS DIGEST V4 #147 by Judy Howle howle@ebicom.net on
Oct 05, 1997