Rellenos

Chile Rellenos is one of those dishes I can always go back to if I need a burst of flavor on a cold night. The recipe here is based on Zarela's Poblanos Rellenos. Thanks Zarela!

Buy a dozen or so fresh, large poblano chiles. Wash them thoroughly and pat dry. Roast the chiles on the stove top or under a broiler. I've roasted them on a barbeque when space is tight in the kitchen. Place the roasted chiles in a closed container to let them steam. When cool, peel off the skin and set aside.

Filling:

Into a large skillet melt 3/4 stick of butter. Add a medium onion and two garlic cloves, chopped and and cook down for about three minutes. Add 1/2 cup each of chopped dried peaches, apricots, prunes and pimiento stuffed green olives (the ones in the jar). Stir and cook for another three or four minutes. Add the following ground spices: 1 1/2 teaspoons cumin, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon cloves. I grind this in a coffee mill. Finally add about 2 cups of cooked, shredded chicken and stir together until everything is cooked through. Salt to taste

Sauce:

In a large saucepan heat 1 1/2 cups heavy cream until reduced to about a cup. Roast 8 large garlic cloves, 1 onion and four tomatoes under the broiler until they are all charred and softened. Leave the skin on the garlic tomato and onions. After the vegetables cool, peel them and place in a blender. Puree together. Add the cream and return to the saucepan to simmer for about 10 minutes. Salt to taste.

Assembly:

Cut a small slit in the chiles and remove seeds. Stuff all the Poblanos with the chicken mixture and place in a buttered baking pan. Bake for about 15 minutes in a hot oven. Serve with the sauce.