Friday, November 6, 2009

Stuffed Roasted Pablanos

This is two-pot cooking at it's best-enhanced by very fresh ingredients!

One pot, one baking dish and you have an authentic Mexican meal with so little effort. The secret lies in the authenticity of the ingredients. Fresh Pablano chiles, cilantro, Anchiote chile flavoring the sauteed chicken, Mexican-style rice, a small amount of salt and Asadero Cheese-one of my favorite Mexican cheeses.

I par-boiled fresh pablano peppers in a little salted water for seven or so minutes. The seeds are removed, the chiles cleaned and split before placing them in an oiled two-person baking dish. Allowing one chile per person, I layer the peppers with Ro-Tel tomatoes, garlic olive oil, the minced chicken flavored with the Anchiote chile, cilantro, Mexican-style rice and a small amount of the Asadero Cheese.

I bake the chiles for twenty minutes at 350 degrees or until the cheese is melted. It's a good idea to rest the dish before serving. Serve with a small dollop of sour cream, some fresh-chopped cilantro and a little tomato . . . and you'll be dancing around your sombrero!
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