Chiles Rellenos con Frutas

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Chiles Rellenos con Frutas
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Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)

Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article "Perfectly Pungent Peaches" by Dave DeWitt here.



Ingredients


For the Salsa de Tomate Asado:

1 1/2 cups heavy cream

6 medium garlic cloves, unpeeled

1 medium onion, unpeeled and halved crosswise

3 to 4 large tomatoes (2 3/4 pounds)

Salt to taste

For the Stuffed Poblanos:

1/2 cup unsalted butter

1 medium onion, peeled and chopped

2 medium garlic cloves, peeled and minced

1/2 cup pimiento-stuffed green olives, sliced

3/4 cup pitted prunes, diced

3/4 cup dried apricots, diced

3/4 cup dried peaches, diced

11/2 teaspoons cumin seed, ground

11/2 teaspoons ground cinnamon (Ceylon preferred)

1/4 teaspoon ground cloves

6 large green poblano chiles, roasted, peeled, and seeded, stems left on

Salt to taste



Instructions


To make the tomato salsa: In a small saucepan, simmer the cream until reduced to about 1 cup.

In a large skillet or griddle, roast the garlic and onion over high heat, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly charred. Add the tomatoes and roast until the skins start to come off.

Peel the garlic, onions, and tomatoes and put them in a blender. (It’s okay if a few charred bits get into the mixture.) Purée on medium speed until smooth. Add the cream and purée until smooth. Season with salt to taste and keep warm.

To make the rellenos: Preheat the oven to 350°F (180°C). Grease a baking sheet.

To make the stuffed poblanos, melt the butter in a saucepan, add the onion and garlic and sauté until the onion is soft. Add the olives and the dried fruits and continue to sauté until the fruits are soft. Add the spices and cook for 1 more minute. Adjust taste for seasoning and add salt as needed.

Carefully fill the chiles with the mixture and bake them on a greased baking sheet for 7 minutes at 350 degrees F.

To serve, spoon the tomato salsa individual plates and place one chile on each plate, over the salsa.

Heat scale: Mild

Servings
6
Servings
6
Chiles Rellenos con Frutas
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Votes: 0
Rating: 0
You:
Rate this recipe!

Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)

Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article "Perfectly Pungent Peaches" by Dave DeWitt here.



Ingredients


For the Salsa de Tomate Asado:

1 1/2 cups heavy cream

6 medium garlic cloves, unpeeled

1 medium onion, unpeeled and halved crosswise

3 to 4 large tomatoes (2 3/4 pounds)

Salt to taste

For the Stuffed Poblanos:

1/2 cup unsalted butter

1 medium onion, peeled and chopped

2 medium garlic cloves, peeled and minced

1/2 cup pimiento-stuffed green olives, sliced

3/4 cup pitted prunes, diced

3/4 cup dried apricots, diced

3/4 cup dried peaches, diced

11/2 teaspoons cumin seed, ground

11/2 teaspoons ground cinnamon (Ceylon preferred)

1/4 teaspoon ground cloves

6 large green poblano chiles, roasted, peeled, and seeded, stems left on

Salt to taste



Instructions


To make the tomato salsa: In a small saucepan, simmer the cream until reduced to about 1 cup.

In a large skillet or griddle, roast the garlic and onion over high heat, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly charred. Add the tomatoes and roast until the skins start to come off.

Peel the garlic, onions, and tomatoes and put them in a blender. (It’s okay if a few charred bits get into the mixture.) Purée on medium speed until smooth. Add the cream and purée until smooth. Season with salt to taste and keep warm.

To make the rellenos: Preheat the oven to 350°F (180°C). Grease a baking sheet.

To make the stuffed poblanos, melt the butter in a saucepan, add the onion and garlic and sauté until the onion is soft. Add the olives and the dried fruits and continue to sauté until the fruits are soft. Add the spices and cook for 1 more minute. Adjust taste for seasoning and add salt as needed.

Carefully fill the chiles with the mixture and bake them on a greased baking sheet for 7 minutes at 350 degrees F.

To serve, spoon the tomato salsa individual plates and place one chile on each plate, over the salsa.

Heat scale: Mild

Servings
6
Servings
6
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