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Ms. Martha Stuart has some fabulous recipes. However they tend to be a bit nit-picky to me. As you well know I am much more of a fly-by-the-seat-of-my-pants chef. I don’t really do well with picky recipes. I love to give them a try, but I never manage to stick to them. If I’m cooking with the rooms she can help me stick to the recipe better. But even then I stray…

The rooms and I created this recipe together and it was quite tasty. I actually wished for a bit more sauce when we made this. And it’s listed as an appetizer, but we ate it as a meal. Also, the recipe called for chicken, we used ground turkey breast (one of the lightest meats you can eat!).

This is a bit of a time consuming recipe, but all-in-all it was well worth it. A delicious Mexican-style dish that makes for a great weekend meal.

Chiles Anchos Rellenos (adapted from Martha Stewart Living Annual Recipes 2004)

4 Poblano chilies

2/3 c apple cider vinegar

1 tsp cinnamon

1 tsp chili powder

1 tsp salt

2 Tbs olive oil

1 lb ground turkey breast

½ medium onion

2 garlic cloves, minced

½ green bell pepper

1 can diced tomatoes

2 bay leaves

1/3 c corn

¼ c raisins

2 tbs capers, minced

½ bunch cilantro, chopped

1 c unsweetend rice milk

¼ c soy cream cheese

¼ onion, minced

½ bunch cilantro, chopped

¼ c white cheddar, shredded

Pre-heat oven to 350°.

Delicately slit each chili from stem to tip, carefully remove the seeds and ribs.

In a medium sauce pan combine 3 c water, vinegar, cinnamon, chili powder, and salt. Bring to a rolling boil and gently drop in chilies. Simmer for 5 minutes; remove from heat and let sit for 8 to 10 minutes. Transfer chilies to a paper-towel lined plate to drain.

While the chilies drain heat the olive oil in a large sauté pan. Add the turkey and cook for 6 to 8 minutes. Add onion, garlic, and bell pepper; sauté for 6 minutes. Add the tomatoes, bay leaves, corn, raisins, capers and cilantro and cook for another 10 to 15 minutes.

Stuff peppers with cooked filling. Bake for 15 to 20 minutes.

While the peppers bake bring rice milk and onions to boil in a small sauce pan. Reduce heat and simmer for 8 minutes. Add soy cream cheese and white cheddar and cook for another 6 minutes, stirring constantly. Stir in cilantro and cook for another 5 minutes.

Serve each pepper topped with ¼ the sauce.