Chile Rellenos - Chicken Filled

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Chile Rellenos - Chicken Filled

 


from: The Culinary Institute of America and Produce for Better Health Foundation
Spicy Mexican treat that you just can't beat!
INGREDIENTS
32 jalapeños
Escabèche
6 cloves garlic
1/2 cup olive oil
1 onion, cut in thick slices
4 sprigs fresh thyme
4 sprigs fresh oregano
2 bay leaves
3 cups white wine vinegar
1 cup water
1/8 teaspoon salt
Chicken Stuffing
2 tablespoons olive oil
1/2 cup finely diced onion
6 cloves garlic
2 cups finely diced fresh tomatoes
1/2 cup port wine
2 tablespoons small capers
4 cups California raisins
2 cups fire-roasted red bell pepper
1-1/2 pounds chicken breast, cooked and diced small
Salt, to taste
Garnish
1/4 cup lowfat plain yogurt
1/8 teaspoon salt
PROCEDURE
Escabèche
Crush garlic cloves and fry in olive oil until brown. Add onion, thyme, oregano and bay leaves; cook until onion is translucent. Stir in vinegar, water and salt to taste; return to boil. Drain jalapeños and turn into container; pour hot escabèche over and marinate overnight.
Stuffing
Cook onion and garlic to golden brown in olive oil. Add tomato, wine, capers, raisins, red pepper and chicken; cook until nearly dry. Salt to taste. Cool.
To Assemble
Drain and dry jalapeños with paper towels. Fill each pepper with about 2 tablespoons of chicken mixture. Arrange peppers on serving plate and garnish with drizzle of seasoned yogurt, if desired.
32 Appetizers