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Chiles Rellenos with Cheese, Dried Apricots, Pecans and Guajillo Chile Sauce recipe

Chiles Rellenos with Cheese Dried Apricots, Pecans and Guajilla Chile Sauce.Thisoutstanding recipe for chiles rellenos, stuffed with two typesof cheese, dried apricots, raisins and toasted pecans, servedwith a spicy guajillo chile sauce, was created by Chef Ben Berryhill.

Recipe: Chiles Rellenos withCheese, Dried Apricots,
Pecans and Guajillo Chile Sauce

Chiles and Filling:
Oil for coating chiles
24 each large poblano chiles
16 ounces (about 4 cups) Wisconsin Jack cheese, grated
16 ounces (about 4 cups) Wisconsin Queso Blanco, grated
8 ounces (about. 1 1/2 cups) dried apricots, cut into very smallcubes
8 ounces (about 1 1/2 cups) California raisins
8 ounces (about 1 cup) pecans, lightly toasted and coarsely choppedGuajillo Chile Sauce:
2 pounds (about 16) ripe Roma tomatoes
2 pounds (about 32) tomatillos, husks removed
2 each large white onions, peeled and cut into eighths
12 garlic cloves, peeled
2 ounces (about 8) guajillo chiles or dried New Mexico red chiles,stemmed and seeded
2 cups water
1/2 cups cilantro, finely chopped
1 tablespoon and teaspoon brown sugar, packed
2 teaspoons saltGarnishes:
As needed (about 3/4 cup) sour cream or creme fraîche
As needed (about 1/2 bunch) cilantro sprigs

  • For Chiles: Lightly oil the poblano chiles.Roast the chiles over an open flame or under a hot broiler untilthe skins are blistered and charred. Allow to cool at room temperature.Remove the skins and discard.
  • With a small knife, make a slit lengthwisedown the side of each chile to create a pocket. Gently cut theinterior seed pod free from the base of the stem and remove theseeds. Discard the seeds.
  • For Filling: In a mixing bowl, combineall of the ingredients for the filling and mix well. Stuff equalportions of the filling into each poblano and set aside.
  • For Guajillo Sauce: Preheat oven broiler.Combine the tomatoes, tomatillos, onions and garlic cloves ona baking pan just large enough to hold the ingredients in a singlelayer. Place the pan under the hot broiler and broil until theingredients are lightly blistered and charred (approximately15 to 20 minutes), turning the ingredients occasionally. Removefrom oven and cool.
  • In a dry skillet over medium heat, lightlytoast the chiles. Transfer to a bowl, cover with water and soakfor 15 to 20 minutes or until softened. Drain and discard thewater.
  • In a blender, combine the broiled ingredientswith the softened chiles. Add the water and puree to form a coarsesauce (approximately 30 seconds). Transfer the puree to a saucepan. Heat the sauce to a boil, then reduce the heat and simmerfor 15 minutes. Keep warm.
  • Just before serving, add the remainingingredients and mix well.
  • For Final Preparation: Lightly charcoalgrill or broil the stuffed poblano chiles just until the cheesebegins to melt.
  • Place a pool of guajillo sauce on eachof 12 serving plates. Top with 2 chiles. If you wish, spoon additionalguajillo sauce over each chile, drizzle with the sour cream orcreme fraîche and garnish with cilantro sprigs.

    Makes 12 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


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  • Comments

    1 Comment

    Recipes

    Chiles en nogada is not an easy dish, and it s not meant to be. That s part of the tradition. Walnuts must be peeled. Spices assembled. Raw and dried fruit, chopped. Even after assembling your chile, you must dunk it in egg batter and fry it. See the picture above? That s exactly how you want your chile to look when it hits the frying pan surrounded by a little cloud of egg batter. The idea is to scoop up these folds with a spatula and cover the chile, so it s entirely swaddled in a puffy, eggy blanket.


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