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Ingredientes
- 6 lrg Poblano or possibly New Mexico chiles, peeled
- 1/2 c. (one stick) unsalted butter
- 1 med Onion, minced
- 2 x Garlic cloves, chopped
- 1/2 c. Pimento-stuffed olives, sliced
- 1/2 c. Pitted prunes, coarsely diced
- 1/2 c. Dry apricots, coarsely diced
- 1 1/2 tsp Grnd cumin
- 1/2 tsp Cinnamon
- 1/4 tsp Grnd cloves
- 2 c. Shredded cooked chicken Salt to taste Salsa de Tomato Asado (recipe follows)
Direcciones
- Heat butter in a large skillet over medium heat till very warm and fragrant. Add in the onion and garlic and cook, stirring, for three min.
- Add in the olives and fried fruit and cook, stirring another three min.
- Add in the spices and chicken and cook, stirring to combine, for tow min more. Season with salt. Cut a small slit in the stem end of each chile.
- Remove seeds if you like, but don't tear chile. Carefully stuff chiles with the mix through the slit in each. Bake on a greased baking sheet or possibly shallow pan at 500 degrees for seven min. Spoon the tomato sauce onto individual plates or possibly a large serving platter and arrange the chiles on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 850g | |
| Calories 1171 | |
| Calories from Fat 848 | 72% |
| Total Fat 96.46g | 121% |
| Saturated Fat 59.39g | 238% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 170mg | 7% |
| Potassium 1414mg | 40% |
| Total Carbs 75.93g | 20% |
| Dietary Fiber 9.8g | 33% |
| Sugars 40.57g | 27% |
| Protein 15.29g | 24% |
