Chorizo & Chicken Rellenos with Garlic-Mustard Sauce

• 6 each garlic heads
• 9 Tbsp. oil, divided
• 48 each large poblano chiles
• 1 gal. chicken broth, divided
• 1-1/2 qt. cilantro, chopped, divided
• 3 cups long-grain white rice, uncooked
• 1 qt. onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 qt. GREY POUPON Classic Dijon Mustard
• 3 cups whipping cream
• 3 qt. chicken, cooked, chopped
• 1 qt. Mexican chorizo, cooked, drained
• 1-1/2 qt. queso fresco cheese, crumbled Target 2 For $5.00 thru 02/06

1. Cut thin slice off top of each head of garlic.
2. Drizzle evenly with 3 Tbsp.
3. oil (or with 1-1/2 tsp.
4. oil for trial recipe).
5. Wrap in foil.
6. Bake in 350F-standard oven 1 hour 15 min.
7. or until tender.
8. Cool.
9. Remove garlic from peels; discard peels.
10. Set garlic aside.
11. Broil chiles 8 to 10 min.
12. or until blistered and charred, turning frequently.
13. Place in resealable plastic bags; seal bags.
14. Let stand 15 min.
15. Meanwhile, pour 2-1/4 qt.
16. of the broth (or 1-1/2 cups of the broth for trial recipe) into saucepan.
17. Add 1 qt.
18. of the cilantro (or 2/3 cup of the cilantro for trial recipe); stir.
19. Bring to boil.
20. Stir in rice; cover.
21. Simmer 15 to 20 min.
22. or until rice is tender.
23. Remove from heat.
24. Let stand, covered, until ready to use.
25. Cook onions in remaining 6 Tbsp.
26. oil (or in remaining 1 Tbsp.
27. oil for trial recipe) until crisp-tender.
28. Stir in remaining 3 qt.
29. broth (or remaining 2 cups broth for trial recipe), the reserved garlic and mustard; bring to boil.
30. Reduce heat to medium-low; simmer 20 min.
31. Stir in cream; continue to simmer 10 min.
32. or until sauce coats back of spoon.
33. Meanwhile, remove skins from chiles.
34. Make lengthwise cut in top each chile, keeping stem end intact.
35. Mix chicken, chorizo and rice mixture until well blended.
36. Fill each chile with about 3/4 cup of the rice mixture; place, filled-sides up, in full hotel pan (or in half hotel pan for trial recipe).
37. Drizzle evenly with mustard sauce.
38. Bake in 350F-convection oven 25 min.
39. or until heated through.
40. Sprinkle with cheese and remaining 2 cups cilantro (or remaining 1/3 cup cilantro for trial recipe).

garlic, oil, poblano chiles, chicken broth, cilantro, longgrain white rice, onions, poupon, whipping cream, chicken, chorizo, queso fresco cheese

Taken from www.kraftrecipes.com/recipes/chorizo-chicken-rellenos-garlic-mustard-sauce-110526.aspx (may not work)