4 large poblano chilies (about 1 pound)
\n2 pounds tomatoes
\n2 medium onions, peeled and quartered
\n6 garlic cloves, not peeled
\nOne drained canned chipotle Chile in adobo sauce
\n1 C. water
\nFour, oregano sprigs
\n1 bay leaf
\n1\/4 tsp. salt
\nDash of pepper
\n1-1\/4 C. frozen or fresh corn kernels (about 2 ears)
\n1 C. diced chayote (or zucchini)
\n2\/3 C. dry bread-crumbs
\n1\/4 C. thinly sliced green onions
\n2 T. minced fresh cilantro
\n1\/4 tsp. salt
\nDash of pepper
\nFresh whole chives
\nCilantro sprigs<\/p>\n
Preheat oven to 500-degrees. Remove stem ends of poblano chilies, leaving chilies whole; discard seeds and membranes. Set aside. Place tomatoes, onions, and garlic on a foil-lined jelly-roll pan. Bake at 500 degrees for 30 minutes (garlic should be lightly browned; remove before 30 minutes, if necessary). Let vegetables cool 10 minutes. Peel tomatoes and garlic; discard skins. Remove cores from tomatoes. Place tomatoes, garlic, onion, and chipotle Chile in a food processor, and process until smooth. Strain through a sieve into a large saucepan; discard solids. Add water, oregano, and bay leaf to pan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 2 C.. Remove from heat; discard oregano and bay leaf. Add 1\/4 tsp. salt and dash of pepper to tomato mixture; set sauce aside, and keep warm. Combine corn and next 6 ingredients (corn through dash of pepper) in a bowl; stir well. Pack 3\/4-C. corn mixture into each poblano Chile. Place stuffed chilies on foil-lined jelly-roll pan. Bake at 500 degrees for 20 minutes or until chilies blacken, turning after 10 minutes; peel chilies. Spoon 1\/2-C. tomato sauce onto each of 4 plates, and top with stuffed chilies. Garnish with whole chives and cilantro sprigs, if desired.<\/p>\n
Yield: 4 servings.
\nCalories: 255
\nFat: 2.7g
\nFiber: 9.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 large poblano chilies (about 1 pound) 2 pounds tomatoes 2 medium onions, peeled and quartered 6 garlic cloves, not peeled One drained canned chipotle Chile in adobo sauce 1 C. water Four, oregano sprigs 1 bay leaf 1\/4 tsp. salt Dash of pepper 1-1\/4 C. frozen or fresh corn kernels (about 2 ears) 1 C. diced chayote (or zucchini) 2\/3 C. dry bread-crumbs 1\/4 C. thinly sliced green onions 2 T. minced fresh cilantro 1\/4 tsp. salt Dash of…<\/p>\n