Chiles
Lightly oil the poblano chiles. Char the skins over an open flame or under a hot broiler. Allow the chiles to cool to room temperature. Peel the skins from the chiles and discard. With a small knife, make a slit down the side of each chile. Gently cut the seedpod free from the base of the stem and remove the seeds. Discard the seeds and reserve the chiles.
Combine all of the ingredients for the filling and mix well. Divide the filling and stuff into each poblano chile. Reserve.
Guajillo Sauce
Combine the tomatoes, tomatillos, onion and garlic cloves in an ovenproof pan just large enough to hold the ingredients in a single layer. Place the ingredients under a hot broiler and broil until the ingredients are lightly blistered and charred (approximately 15 to 20 minutes). Turn the ingredients occasionally. Allow the ingredients to cool.
Remove the stems and seeds from the guajillo chiles. In a dry skillet over medium heat, lightly toast the chiles. Transfer the chiles to a bowl and cover with water. Allow to soak for 15 to 20 minutes or until softened. Drain and discard the water.
In a blender, combine the broiled ingredients with the softened chiles. Add the 1 cup water and purée. Transfer the purée to a saucepan. Heat the sauce to a boil, then reduce the heat and simmer for 15 minutes. Just before serving add the remaining ingredients and mix well.
Baking the Chiles
Arrange the stuffed poblano chiles in a single layer in an ovenproof pan. Place in a preheated 350°F oven and heat just until the cheese begins to melt.
To Serve
Transfer 2 chiles to each plate. Spoon some of the guajillo sauce over each chile. Drizzle the chiles with the sour cream or creme fraiche and garnish with cilantro sprigs.
Note: Accompany with white rice and crisp green salad.
Ingredients
- 24 large poblano chiles
- Oil, as needed
Procedure
Filling for Chiles
- 8 Ounces Monterey Jack cheese, grated
- 8 Ounces Muenster cheese, grated
- 11/2 Cups California raisins
- 4 Ounces pecans, lightly toasted and coarsely chopped
Guajillo Chile Sauce
- 3/4 Pound ripe Roma tomatoes
- 3/4 Pound tomatillos, husks removed
- 1 large white onion, peeled and cut into eighths (approximately 10 to 12 ounces)
- 6 cloves garlic, peeled
- 1 Ounce Guajillo chile or dried New Mexico Red Chile (approximately 4 chiles)
- Water, enough to cover
- 1 Cup water
- 1/4 Cup finely chopped fresh cilantro
- 2 Teaspoons brown sugar
- 11/2 Teaspoons salt
Garnishes
- 6 Tablespoons sour cream or crème fraiche
- Cilantro sprigs