Fresh green poblano chiles stuffed with dried apricots, raisins, toasted pecans, Jack cheese and queso blanco, are served topped with Guajillo Chile Sauce and a sour cream drizzle.
Chiles & Filling:
Vegetable oil for coating chiles
24 large poblano chiles
16 oz. jack cheese, grated
16 oz. queso blanco, grated
8 oz. dried apricots, diced
8 oz. raisins
8 oz. pecans, lightly toasted and coarsely chopped
Guajillo Chile Sauce:
2 lb. ripe Roma tomatoes
2 lb. tomatillos, husks removed
2 large onions, cut in eighths
12 garlic cloves, peeled
2 oz. guajillo chiles or dried New Mexico red chiles, stemmed and seeded
2 cups water
1⁄2 cup cilantro, finely chopped
4 tsp. brown sugar
2 tsp. salt
Sour cream or crème fraîche
1. Lightly oil poblanos; roast until skins are blistered and charred. Cool; remove skins.
2. Make a slit lengthwise down side of each chile to create pocket. Remove seeds.
3. Combine cheeses, apricots, raisins, and pecans; mix well. Stuff equal portions of filling into each poblano; set aside.
4. Preheat broiler. Combine tomatoes, tomatillos, onions, and garlic in a baking pan in a single layer. Broil, turning, until ingredients are lightly blistered and charred, 15-20 min.; cool.
5. In dry skillet over med. heat, lightly toast guajillo chiles. Transfer to bowl, cover with water, and soak 15-20 min., until softened; drain.
6. In a blender, combine broiled ingredients with softened chiles. Add the 2 cups water; puree to form a coarse sauce and transfer to a saucepan. Bring to a boil; reduce heat and simmer 15 min. Keep warm.
7. For service, lightly grill or broil stuffed poblano chiles just until cheese begins to melt. Stir chopped cilantro, sugar, and salt into guajillo sauce. Pool sauce on each of 12 plates; top with 2 stuffed poblanos. Spoon more guajillo sauce over each chile, drizzle with sour cream and garnish, with cilantro sprigs.