Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
outstanding recipe for chiles rellenos, stuffed with two types
of cheese, dried apricots, raisins and toasted pecans, served
with a spicy guajillo chile sauce, was created by Chef Ben Berryhill.
Chiles Rellenos with
Cheese, Dried Apricots,
Pecans and Guajillo Chile Sauce
- Chiles and Filling:
Oil for coating chiles
24 each large poblano chiles
16 ounces (about 4 cups) Wisconsin Jack cheese, grated
16 ounces (about 4 cups) Wisconsin Queso Blanco, grated
8 ounces (about. 1 1/2 cups) dried apricots, cut into very small
8 ounces (about 1 1/2 cups) California raisins
8 ounces (about 1 cup) pecans, lightly toasted and coarsely chopped
- Guajillo Chile Sauce:
2 pounds (about 16) ripe Roma tomatoes
2 pounds (about 32) tomatillos, husks removed
2 each large white onions, peeled and cut into eighths
12 garlic cloves, peeled
2 ounces (about 8) guajillo chiles or dried New Mexico red chiles,
stemmed and seeded
2 cups water
1/2 cups cilantro, finely chopped
1 tablespoon and teaspoon brown sugar, packed
2 teaspoons salt
As needed (about 3/4 cup) sour cream or crème fraîche
As needed (about 1/2 bunch) cilantro sprigs
- For Chiles: Lightly oil the poblano chiles.
Roast the chiles over an open flame or under a hot broiler until
the skins are blistered and charred. Allow to cool at room temperature.
Remove the skins and discard.
- With a small knife, make a slit lengthwise
down the side of each chile to create a pocket. Gently cut the
interior seed pod free from the base of the stem and remove the
seeds. Discard the seeds.
- For Filling: In a mixing bowl, combine
all of the ingredients for the filling and mix well. Stuff equal
portions of the filling into each poblano and set aside.
- For Guajillo Sauce: Preheat oven broiler.
Combine the tomatoes, tomatillos, onions and garlic cloves on
a baking pan just large enough to hold the ingredients in a single
layer. Place the pan under the hot broiler and broil until the
ingredients are lightly blistered and charred (approximately
15 to 20 minutes), turning the ingredients occasionally. Remove
from oven and cool.
- In a dry skillet over medium heat, lightly
toast the chiles. Transfer to a bowl, cover with water and soak
for 15 to 20 minutes or until softened. Drain and discard the
- In a blender, combine the broiled ingredients
with the softened chiles. Add the water and puree to form a coarse
sauce (approximately 30 seconds). Transfer the puree to a sauce
pan. Heat the sauce to a boil, then reduce the heat and simmer
for 15 minutes. Keep warm.
- Just before serving, add the remaining
ingredients and mix well.
- For Final Preparation: Lightly charcoal
grill or broil the stuffed poblano chiles just until the cheese
begins to melt.
- Place a pool of guajillo sauce on each
of 12 serving plates. Top with 2 chiles. If you wish, spoon additional
guajillo sauce over each chile, drizzle with the sour cream or
crème fraîche and garnish with cilantro sprigs.
Makes 12 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
Rate and submit your comments
about this recipe below.