The Cook > wrote:

> I just picked about a dozen and there are still more on the plant.
> Right now I am at a loss for ideas to use them for.

Here is a recipe for poblanos rellenos by Zarela Martínez, from her
_Food from My Heart_ which I posted before.

Victor


Poblanos Rellenos
Stuffed Poblano Chiles

6 large poblano chiles
Vegetable oil for frying
1/2 cup (1 stick; 1/4 pound) unsalted butter
1 medium-size onion, chopped (about 1 cup)
2 garlic cloves, minced
1/2 cup pimiento-stuffed green olives, sliced
1/2 cup pitted prunes, coarsely diced
1/2 cup dried apricots, coarsely diced
1/2 cup dried peaches, coarsely diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground true (Ceylon) cinnamon, preferably freshly ground
in a spice grinder, or 1/2 teaspoon U.S. "cinnamon"
1/4 teaspoon ground cloves
2 cups shredded cooked chicken
Salt to taste
Salsa de Tomate Asado (recipe follows)

Preheat the oven to 500°F.

Make a small (1 to 1 1/2 inches long) lengthwise slit in each chile.
Pour the oil into a large, heavy skillet to a depth of about 1/2 inch
and heat over high heat until very hot, but not quite smoking. Fry the
chiles, two at a time, turning once or twice, until they puff up and
take on an olive-beige color. Remove from the pan as they are done.
Carefully peel the chiles under cold running water. Very gently pull
out the seeds through the slit in each chile, being sure not to tear the
flesh. Set aside.

Melt the butter in a large skillet over medium heat until very hot and
fragrant. Add the onion and garlic and cook, stirring, for 3 minutes.
Add the olives and dried fruit and cook, stirring, another 3 minutes.
Add the spices and chicken and cook, stirring, to combine, for 2 minutes
or more. Season with salt.

Carefully fill the chiles with the mixture through the slit in each.
Bake on a greased baking sheet or shallow pan for 7 minutes.

Spoon the tomato sauce onto individual plates or a large serving platter
and arrange the chiles on top.

Yield: 6 servings


Salsa de Tomate Asada
Roasted tomato sauce

1 1/2 cups heavy cream
8 garlic cloves, unpeeled
1 medium size-onion, unpeeled, halved crosswise
3 to 4 large ripe, red tomatoes (about 2 3/4 pounds total)
Salt

Cook down the cream in a small, heavy saucepan over medium heat until
reduced by about a third. Set aside.

Heat a heavy cast-iron griddle or skillet over high heat until a drop of
water sizzles on contact. Roast the unpeeled garlic cloves and onion,
turning several times, until the garlic is dark on all sides and
somewhat softened and the onion is partly blackened and fragrant. Set
aside. Roast the tomatoes in the same way, turning several times, until
blistered on all sides. Let cool until just cool enough to handle.
Peel the garlic cloves and place in blender. Peel the onion, rubbing
away any charred bits, and add to the garlic. Peel the tomatoes directly
over the blender so as not to lose any juice and add to the garlic and
onion. Puree on medium speed until smooth. Add the cream and process
until blended. Season with salt.

Can be stored, tightly covered, in the refrigerator for 2 to 3 days. I
don't recommend freezing.

Yield: About 4 cups