Stuffed Audio Chilies
|Chicken breast||20 Ounce, partially smoked or charcoal grilled, cubed|
|Serrano chili||1⁄4 , seeded and chopped|
|Diced tomatoes||3⁄4 Cup (12 tbs), peeled|
|Monterey jack cheese||1 1⁄2 Cup (24 tbs), grated|
|Lime juice||1 Tablespoon|
|Garlic||1 1⁄2 Clove (7.5 gm), chopped|
|Chili powder||1 Teaspoon|
|Ancho chili||1 Teaspoon, seeded and minced|
|Golden raisins||2 Tablespoon|
|Dried apricot||3 Tablespoon, julienned|
|Julienned dried apple||2 Tablespoon|
|Chicken consomme||1 Cup (16 tbs)|
|Chipotle||1 , minced|
|Sour cream||3⁄4 Cup (12 tbs)|
|Chicken consomme||2 Cup (32 tbs)|
|Tomatoes||2 Large, peeled, seeded, and halved|
|Lime juice||1⁄4 Tablespoon|
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.
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.
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.
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.