Stuffed Poblanos

By JimMac

Ingredients

• 12 fresh poblano chile peppers- cleaned, roasted and peeled
• 1 white onion
• 3 cloves garlic, chopped
• 1 (4 lb) whole chicken
• 4 oz. raisins
• 4 oz. brown sugar
• 4 oz. walnuts or pecans
• 1/4 t freshly ground black pepper
• 4 bay leaves
• 1 T distilled white vinegar
• 1/2 cup chopped cilantro
• 3 T tomato paste
• 4 (8 oz.) packages cream cheese
• 8 oz. soft goat cheese
• 1 cup sour cream
• 8 oz. walnuts or pecans
• 1/2 t ground nutmeg
• 3/4 t white sugar
• 1/2 bunch cilantro, finely chopped

Details

Servings 8

Preparation

Step 1

Method:

• Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed.

• Preheat oven to 250˚F (120˚C).

• In a large skillet over medium heat, sauté onion and garlic until soft, then add chicken, raisins, brown sugar, 4 oz. walnuts, pepper and bay leaves. Mix together and sauté for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.

• Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.

• To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 oz. walnuts/pecans, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.