POBLANOS RELLENOS FOR THE NEW YEAR
SJG and I dispensed with traditional roast turkey for holiday eating this year and instead prepared Mexican feasts. For Christmas Eve, we made fajitas with beef tenderloin, and we rang in New Year 2008 last night with poblanos rellenos, inspired by a version I had in San Antonio this fall. A simple dish to prepare, it looks beautiful on the plate and tastes heavenly. Happy New Year!
(adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison, 1995)
- 6 large, fresh poblano chiles--roasted and slit from one end to the other
- one medium yellow onion, chopped
- 4-5 cloves garlic, chopped
- 1-1/4 pounds ground beef
- 1 tablespoon ancho chile powder
- 1 tablespoon regular, mild chile powder
- 1 teaspoon ground cumin
- salt, to taste
- 1/3 cup raisins
- 3 tablespoons chopped, fresh cilantro
- 1 tablespoon worcestershire sauce
- juice of 2 limes
- 2 cups grated Monterey jack (or other mild white cheese)
1. Core and seed the poblanos. Roast in the oven on a cookie sheet until the skins soften and begin to turn black. Set aside.
2. In a large skillet, saute the onion and garlic in a little olive oil (about one tablespoon).
3. Brown the beef in a separate pan.
4. When the onions and garlic have softened, add the browned beef.
5. Stir in the spices, raisins, cilantro, worcestershire sauce, lime juice, and half of the cheese.
6. Place the poblanos on a cookie sheet lined with tin foil. Stuff them with the spiced meat and sprinkle the rest of the cheese over the peppers.
7. Heat the peppers in a 375-degree oven for about 5 minutes, until the cheese has melted.
Serve with refried beans (with a little melted cheese and green onions on top), rice, guacamole, and chips. Delicious!