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Stuffed Poblano Chiles

Rodney Strong - Stuffed Poblano Chiles

Recipe by Chef Josh Silvers, down home: downtown


Cilantro Cream:
2 cups heavy cream
1⁄3 cup chopped fresh cilantro
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
Salt and freshly ground pepper to taste
8 poblano chiles

Basmati-Butternut Stuffing:
11⁄2 cups water
1 cup basmati rice
1⁄4 cup pine nuts
2 cups 1⁄2-inch-diced butternut squash
1 teaspoon canola oil
1⁄4 cup dried currants
1⁄4 cup chopped fresh cilantro
1⁄2 cup fresh goat cheese, such as Laura Chenel, at room temperature
Salt and freshly ground pepper to taste


For the cilantro cream: In a saucepan, bring the cream to a boil over high heat. Reduce the heat to low and simmer until reduced by half, 30 to 40 minutes. Stir in the cilantro, lime zest, and lime juice. Season with salt and pepper.

Preheat the broiler. Place the poblano chiles on a baking sheet and broil until blistered, 4 to 6 minutes on each side. Place in a plastic bag, let stand until cool enough to handle, and peel. Cut a slit in the side of each chile, carefully remove the seeds and membranes, and set aside.

For the stuffing: Preheat the oven to 450°F. In a medium saucepan, bring the water to a boil. Add the basmati rice, reduce the heat to low, cover, and cook until rice is tender, about 17 minutes. Remove from the heat and fluff with a fork. Spread the rice on a baking sheet and let cool for 5 minutes. In a small, dry skillet, stir the pine nuts over medium heat until lightly toasted and fragrant, about 5 minutes. Remove from the heat and set aside. In a roasting pan, toss the butternut squash with the oil. Roast until tender, about 10 to 15 minutes. Remove from the oven and let cool.

In a large bowl, combine the rice, pine nuts, currants, cooled butternut squash, and cilantro. Stir in the cheese until very thoroughly combined. Season with salt and pepper.

Preheat the oven to 400°F. Gently stuff the chiles with the rice mixture (depending on the size of the chiles, you may have a little left over). Secure the slits with toothpicks, if desired. Place the chiles in a shallow baking dish and add 1⁄4 inch water. Cover the dish with aluminum foil. Bake until heated through, 12 to 15 minutes. Remove the toothpicks and place the stuffed chiles on plates in a pool of the cilantro cream.

Makes 8 first-course servings or 4 main-dish servings.

Photography by Alan Campbell Photography

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