Recipe: Smoked Chicken and Apricot Relleno (Z'Tejas)

Smoked chicken chile relleno - Description
Source: Z'Tejas

Poblano pepper stuffed with a seasoned filling of smoked chicken, chopped pecans, apricots, jack cheese and raisins. Served with green chile mole, roasted tomato cream, Tejas rice and black beans.

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SMOKED CHICKEN AND APRICOT RELLENO
Source: ABC, Channel 4, GTU / Utah
Recipe from Z'Tejas, Chef Kirk Doye

FOR THE APRICOT MIX:
2 oz. margarine
1/2 lb. apricots, dried and julienned
2 tbsp. chopped red onion
1/2 cup tomatillo sauce
1/2 cup salsa fresca
1/4 cup raisins
1 cup pecan pieces, dry-roasted*
1 1/2 cup jack cheese, grated
2 tsp allspice

Saute margarine, apricot, and red onion for 5 minutes.

Add Tomatillo and salsa; saute 5 minutes.

Add raisins and pecans: saute 5 minutes.

Add cheese and allspice; mix well and remove from heat. Cool down in storage container

*Roast pecans on sheet pan in 350 degree oven for about 5-7 minutes.

TO MAKE RELLENOS:
8 to 10 poblanos peppers
1 lb. smoked chicken
1 cup apricot mix (first 9 ingredients)
1 cup jack cheese, grated

Roast Poblanos then peel and de-seed.

Make stuffing by adding smoked chicken, apricot mix and the Jack cheese together. Stuff each pepper to desired size.

Microwave about 2 minutes or until heated throughout.