Ingredients Meat & Poultry Chicken Ground Chicken Recipes Baked Chiles Rellenos Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: NGOC MINH NGO Servings: 6 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). Ingredients ¼ cup extra-virgin olive oil 2 pounds ground chicken 1 white onion, chopped 1 garlic clove, minced 1 ¾ pounds plum tomatoes, seeded and diced 2 dried bay leaves ½ cup raisins ½ cup green olives, chopped 2 tablespoons capers, rinsed and drained ½ cup finely chopped cilantro, plus small sprigs for serving ½ cup finely chopped flat-leaf parsley ¼ cup finely chopped mint ½ cup slivered almonds Coarse salt 12 fresh poblano chiles Mexican crema or sour cream, for serving Lime wedges, for serving Directions 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. 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. 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.) 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. 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. Rate it Print