We live in the Southwest… Arizona to be more specific. So it’s not surprising that we love Mexican food. I am always on the look out for other Mexican foods besides tacos, burritos, and enchiladas. Not that I don’t like the traditional Mexican… but because I love the different, more obscure ethnic foods.
Stuffed poblano’s fall right into that category. They are like chile relleno, but without the deep fried, and without being stuffed with cheese. Don’t get me wrong, I like a chile relleno, but it is rich… and heavy…. with no meat. Room for improvement if you ask me.
I have re-invented the ‘chile relleno’ into a meat stuffed roasted poblano bursting with flavor and goodness.
First roast the poblano chiles until blackened on the outside (we roast on our outdoor grill). Then place in a plastic bag to steam for a few minutes. Once steamed, and cooled, peel the burnt skin off. Cut a slice down from the stem to the base and pull out the seeds.
Make a filling:
- saute onion, garlic, dried apricot, spinach, diced green chilies, and cooked chicken.
- Add cilantro, and a small amount of chicken broth to moisten
- salt and pepper to taste
Stuff mixture into roasted, peeled and de-seeded poblano.
Top with melty cheese and bake to melt cheese (400F, 10 min)
Serve with creamy sauce … I make a béchamel (butter, flour, milk, chicken broth) and add green chiles.