Stuffed Chilies Poblano

Cooking Instructions

Roast and peel the chilies, being careful not to tear the flesh. Use scissors to make a slit down the center and to cut away the seeds and membrane. Fill each chili with about 3/4 cup Picadillo and place in an 8-inch or 9-inch pie pan, with the stems towards the edge of the dish. Cover with foil and heat in a 375 oven for 10 to 15 minutes.

To make the sauce, puree the tomatoes in a blender or food processor fitted with the metal blade. Heat the oil in a medium skillet over medium heat and saute garlic and onion until translucent, about 3 to 4 minutes. Add tomatoes and simmer 3 to 4 minutes stirring constantly. Season with fresh cilantro or basil, salt, and pepper.

Combine the sour cream and chicken broth. Season with salt and pepper. Place a dollop of cream on top of each baked chili. Pool each plate with tomato sauce and garnish with toasted almonds.