Tuesday, May 1, 2012

Garlic Mashers and Cheddar Stuffed Poblano Relleno in a Tomatillo Basil Cream Sauce

From the Blog archive: The Joy of Cooking en Mexico

 The richness of freshly roasted Poblano Chile combines lusciously with a tangy cream sauce creating a unique dish of global fusion flavors. Begin this recipe by preparing every separate recipe first. It is possible to multitask and do them all around the same time. Once the sauce, filling, and poblanos are prepared follow these steps to putting everything together. 

5oz sliced cheddar
1 recipe Mashed Garlic Potatoes
1 recipe Tomatillo Cream Sauce
Pomegranate Seed, Pistachios, and Fresh Mint Garnish

Very carefully, stuff Poblanos with cheddar cheese and about 1/2 cup of potato filling for each poblano. Put tomatillo cream sauce into a medium sized saucepan, then place poblanos, slit side up, into the saucepan. It is Ok if they are crowded together. Cook for 10 minutes, covered, over a medium low heat. Serve Poblanos over Coconut Hibiscus Rice with fresh Avocado and salad.


This is an amazing sauce that can be used in various ways. It makes an excellent enchilada sauce or can be smothered over breakfast potatoes and eggs. It can be sauteed with vegetables and shrimp for a mexican fusion seafood dish served over rice.

15 tomatillos, husked and cleaned
2 cloves garlic
1 small spring onion with onion greens
1/4c each fresh basil and fresh cilantro
2t sea salt
2T sour cream

Cook tomatillos in boiling water for 5-7 minutes- just until they turn a lighter shade of green. Be careful to not let them overcook which turns them into a yellowish brown color. Place cooked tomatillos in blender with all other ingredients and puree. Cook over low heat for 5 minutes in small saucepan.
A simple, yet versatile filling for more than just Poblanos Rellenos. Try as a filling for enchiladas or Flautas as well.

3 medium sized potatoes, peeled
2 cloves garlic, minced
1 small spring onion and onion greens, minced
1T olive oil
2t sea salt
1/2t black pepper
2T sour cream

Boil or steam potatoes until mushy- about 20 minutes. In small saucepan, saute onions and garlic in olive oil  for 2-3 minutes until lightly browned. Turn off heat. Place potatoes, garlic, onions, sea salt, pepper and sour cream in a bowl and mash until creamy.

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