Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)

Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

For the Salsa de Tomate Asado:

1 1/2 cups heavy cream

6 medium garlic cloves, unpeeled

1 medium onion, unpeeled and halved crosswise

3 to 4 large tomatoes (2 3/4 pounds)

Salt to taste

For the Stuffed Poblanos:

1/2 cup unsalted butter

1 medium onion, peeled and chopped

2 medium garlic cloves, peeled and minced

1/2 cup pimiento-stuffed green olives, sliced

3/4 cup pitted prunes, diced

3/4 cup dried apricots, diced

3/4 cup dried peaches, diced

11/2 teaspoons cumin seed, ground

11/2 teaspoons ground cinnamon (Ceylon preferred)

1/4 teaspoon ground cloves

6 large green poblano chiles, roasted, peeled, and seeded, stems left on

Salt to taste

Instructions

To make the tomato salsa: In a small saucepan, simmer the cream until reduced to about 1 cup.

In a large skillet or griddle, roast the garlic and onion over high heat, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly charred. Add the tomatoes and roast until the skins start to come off.

Peel the garlic, onions, and tomatoes and put them in a blender. (It’s okay if a few charred bits get into the mixture.) Purée on medium speed until smooth. Add the cream and purée until smooth. Season with salt to taste and keep warm.

To make the rellenos: Preheat the oven to 350°F (180°C). Grease a baking sheet.

To make the stuffed poblanos, melt the butter in a saucepan, add the onion and garlic and sauté until the onion is soft. Add the olives and the dried fruits and continue to sauté until the fruits are soft. Add the spices and cook for 1 more minute. Adjust taste for seasoning and add salt as needed.

Carefully fill the chiles with the mixture and bake them on a greased baking sheet for 7 minutes at 350 degrees F.

To serve, spoon the tomato salsa individual plates and place one chile on each plate, over the salsa.

Heat scale: Mild

The sweetness of the blueberries in this recipe is enhanced by the heat from the biscuits. You may use other fruit fillings, but fresh blueberries work the best. This recipe was developed by SuperSite Food Editor Emily DeWitt-Cisneros. From the article Blazing Blueberries.

Ingredients

2 cups blueberries, fresh or frozen
1 teaspoon Mexican vanilla extract
1/4 cup orange juice
1/3 cup white sugar
1/2 teaspoon flour
2 teaspoons butter, melted
1 1/4 cups all purpose baking mix (Bisquick)
1/3 cup milk
1 tablespoon hot New Mexican chile powder

Instructions

Preheat oven to 375 degrees F.

Lightly grease an 8-inch-square baking dish. In the baking dish mix blueberries, vanilla, and orange juice. Sprinkle the top with sugar and flour, then stir in the butter. Bake for 15 minutes. While the blueberries are baking, in a medium size bowl combine the baking mix, milk and chile powder and mix until soft dough forms, adding more milk if needed.

Turn onto a flat surface sprinkled with baking mix. Fold and pat 5 times. Roll dough to 1/2-inch-thick. with a biscuit cutter cut out 5 biscuits. Remove the blueberries from the oven.

Raise temperature of the oven to 450 degrees F. Place the 5 biscuits on top of the blueberries and return to oven for 8-10 minutes or until biscuits are golden brown. Serve warm with ice cream or whipped cream.  

Here’s a fruit-dominated mousse if there was one. Also dominating is the soft burn of the chile powder as it’s blended into the whipped cream. This recipe is extremely simple to make. From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

2 cups whipping cream
1/3 cup powdered sugar
2 teaspoons vanilla
1/2 teaspoon habanero powder
2 cups pitted and diced ripe plums
2 bananas, peeled and sliced
1 cup peeled, pitted and diced ripe peaches
1/3 cup pecan or walnut halves
2 navel oranges, peeled and sectioned
Plum and peach slices for garnish

Instructions

In a large bowl, whip the cream with sugar, vanilla, and chile powder until stiff peaks form. Fold in the remaining ingredients.

Spoon the mixture into a serving bowl and chill for at least 3 hours. Serve garnished with plum and peach slices.

Heat Scale: Medium