Chiles Rellenos With Wisconsin Cheese, Dried Apricots, Pecans And Guajillo Chile Sauce

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Wisconsin Cheese


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Chiles & Filling:

Oil for coating chiles

24 each large poblano chiles

16 ounces (about 4 cups) Wisconsin Jack cheese, grated

16 ounces (about 4 cups) Wisconsin Queso Blanco, grated

8 ounces (about. 1 1/2 cups) dried apricots, cut into very small cubes

8 ounces (about 1 1/2 cups) California raisins

8 ounces (about 1 cup) pecans, lightly toasted and coarsely chopped

Guajillo Chile Sauce:

2 pounds (about 16) ripe Roma tomatoes

2 pounds (about 32) tomatillos, husks removed

2 each large white onions, peeled and cut into eighths

12 garlic cloves, peeled

2 ounces (about 8) guajillo chiles or dried New Mexico red chiles, stemmed and seeded

2 cups water

1/2 cups cilantro, finely chopped

4 teaspoons brown sugar

2 teaspoons salt


As needed (about 3/4 cup) sour cream or crème fraîche

As needed (about 1/2 bunch) cilantro sprigs

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