Smoked Chicken Chile Relleno

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

1. Saute margarine, apricot, and red onion for 5 minutes.
2. Add Tomatillo and salsa; saute 5 minutes.
3. Add raisins and pecans: saute 5 minutes.
4. Add cheese and allspice; mix well and remove from heat. Cool down in storage container
5. *Roast pecans on sheet pan in 350 degree oven for about 5-7 minutes.
6. Roast Poblanos then peel and de-seed.
7. Make stuffing by adding smoked chicken, apricot mix and the Jack cheese together. Stuff each pepper to desired size.
8. Microwave about 2 minutes or until heated throughout.

mix, margarine, red onion, tomatillo sauce, salsa fresca, raisins, pecan, jack cheese, allspice, rellenos, peppers, chicken, apricot mix, jack cheese

Taken from www.epicurious.com/recipes/member/views/smoked-chicken-chile-relleno-51597521 (may not work)