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Baked Chiles Rellenos

The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in Mexican chiles rellenos. This recipe originally appeared in "Martha Stewart's Vegetables" (Clarkson Potter).

  • Servings: 6

Photography: NGOC MINH NGO

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 pounds ground chicken
  • 1 white onion, chopped
  • 1 garlic clove, minced
  • 1 3/4 pounds plum tomatoes, seeded and diced
  • 2 dried bay leaves
  • 1/2 cup raisins
  • 1/2 cup green olives, chopped
  • 2 tablespoons capers, rinsed and drained
  • 1/2 cup finely chopped cilantro, plus small sprigs for serving
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped mint
  • 1/2 cup slivered almonds
  • Coarse salt
  • 12 fresh poblano chiles
  • Mexican crema or sour cream, for serving
  • Lime wedges, for serving

Directions

  1. Heat 2 tablespoons oil in a large skillet over medium-high until almost smoking. Add chicken; cook, stirring frequently, until lightly browned and cooked through, about 8 minutes. Transfer to a bowl.

  2. Heat remaining 2 tablespoons oil in same skillet over medium-high. Cook onion, stirring occasionally, until translucent, 2 minutes. Add garlic; cook, stirring, 1 minute. Add tomatoes and bay leaves, and reduce heat to medium-low; simmer until tomatoes are soft, 15 minutes.

  3. Stir in raisins, olives, and capers; cook 3 minutes. Add chicken; cook 5 minutes. Stir in chopped herbs and almonds, and season with salt. Let cool. (Filling may be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature; discard bay leaves.)

  4. Preheat oven to 350 degrees. Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear the flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.

  5. Spoon filling into each chile, dividing evenly; arrange in a baking dish. Bake until heated through, 15 minutes. Serve immediately with crema, cilantro sprigs, and lime wedges.

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