Stuffed Audio Chilies Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexJust EnjoyServings2
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Ancho chilies4
 Chicken breast20 Ounce, partially smoked or charcoal grilled, cubed
 Serrano chili1⁄4 , seeded and chopped
 Diced tomatoes3⁄4 Cup (12 tbs), peeled
 Monterey jack cheese1 1⁄2 Cup (24 tbs), grated
 Lime juice1 Tablespoon
 Garlic1 1⁄2 Clove (7.5 gm), chopped
 Chili powder1 Teaspoon
 Ancho chili1 Teaspoon, seeded and minced
 Golden raisins2 Tablespoon
 Dried apricot3 Tablespoon, julienned
 Julienned dried apple2 Tablespoon
 Chicken consomme1 Cup (16 tbs)
 Chipotle1 , minced
 Sour cream3⁄4 Cup (12 tbs)
 Chicken consomme2 Cup (32 tbs)
 Carrots3 Medium
 Tomatoes2 Large, peeled, seeded, and halved
 Lime juice1⁄4 Tablespoon
 Cilantro leaves4
 Salt To Taste
 Pepper To Taste

Directions

GETTING READY
1)In a covered pot pour some water and place a colander containing the ancho chilies. Boil the water and steam cook chilies for 2 minutes until they become tender.
2)Split open the chilies, deseed and demembrane.
3)Mix together cubed smoked or grilled chicken breasts, serrano chili, diced tomatoes, grated Monterey Jack cheese, lime juice, cloves, garlic, golden raisins, dried apple, dried apricot, salt and pepper.
4)Stuff the tender ancho chilies with the mixture and let refrigerate for half hour.
5)Preheat oven to 375 degrees F.

MAKING
6)Make Chipotle sauce by taking a saucepan, and heating consomme and chipotle in it until volume reduces to 2/3 original. Season with salt and pepper and gently mix with sour cream. This rust colored sauce is Chipotle sauce.
7)Make tomato-carrot sauce by taking a saucepan and heating consomme in it. Add in the tomato and carrots and simmer until cooked and tender. Transfer mixture into food processor bowl and process to attain a smooth sauce. Add in lime juice and strain. Warm over reduced heat.

FINALIZING
8)Take a greased baking sheet and place chilies on it. Bake until internal temperature of chillies reach 145 degrees F.
9)Simmer and keep warm both chipotle sauce and tomato-carrot sauce. Make sure that they do not boil.
10)Once chilies are done, place on wire tray to cool.

SERVING
11)Take a serving plate and pour in the tomato-carrot sauce. Dip the stuffed chili in chipotle sauce and place at center of plate surrounded by the tomato-carrot sauce.
12)Sprinkle the red and green cole sauces for vibrant colors.
13)Garnish with cilantro and serve warm.
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