Nayarit-style stuffed chiles

1 Servings

Ingredients

Quantity Ingredient
6 Poblano (1/4-pound) chiles; roasted and peeled
Vinegar
1 tablespoon Butter
1 tablespoon Olive oil
¼ small Onion; finely chopped
½ pounds Cooked crab meat or 1 (6-ounce) can crab meat, flaked
2 tablespoons Chopped chives or green onion
½ pounds Mangoes; peeled and finely chopped
Salt; pepper
2 Mangoes
1½ teaspoon Cider vinegar
1½ teaspoon Nonfat chicken stock
½ cup Canned mango nectar
1 small Clove garlic; roasted and chopped
Salt
Freshly ground black pepper
3 tablespoons Plus 3/4 teaspoon olive oil
⅛ teaspoon Sugar; optional
6 Sprigs thyme
6 servings. Each serving: 228 calories; 1,414 mg sodium; 20 mg

Directions

STUFFED CHILES

VINAIGRETTE AND ASSEMBLY

>From the LA Times. Recipes by Patricia Quintana The sweetness of fresh mango and the slight spiciness of fresh poblano chiles go together in a wonderful way. The surprise: The dish is served cold.

STUFFED CHILES: * Make slit in 1 side of each roasted chile. Remove veins and seeds carefully without tearing chiles. Soak chiles in water to cover with few drops vinegar while preparing filling and vinaigrette. * Heat butter and 1½ teaspoons olive oil in saucepan. Add onion and cook until tender, 2 to 3 minutes. Add crab meat and 1 tablespoon chives and cook 1 minute. * Heat remaining 1 ½ teaspoons olive oil in skillet. Add chopped mango and saute until softened, 2 to 3 minutes. Add crab mixture and stir to blend. Season to taste with salt and pepper. Cool. * Drain chiles. Stuff each with about ¼ cup filling.

VINAIGRETTE and ASSEMBLY: * Peel mangoes and cut into chunks. Puree in food processor or blender. Place in saucepan and cook over low heat, stirring, until thickened, 5 to 7 minutes. Remove from heat and cool. * Blend thickened puree, vinegar, stock, mango nectar, garlic and salt and pepper to taste in food processor or blender until smooth. Gradually add olive oil, blending until emulsified. Check seasoning and add sugar if needed.

Chill. * Place spoonful of vinaigrette on 6 chilled salad plates. Top each with Stuffed Chile. Bathe chiles with additional vinaigrette. Sprinkle remaining 1 tablespoon chopped chives over all and decorate each with 1 thyme sprig. Dust with freshly ground pepper. * * * cholesterol; 12 grams fat; 25 grams carbohydrates; 9 grams protein; 1.09 grams fiber,

Posted to CHILE-HEADS DIGEST V4 #147 by Judy Howle <howle@...> on Oct 05, 1997

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