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Cafe Terra Cotta Baked Stuffed Poblano Chilies
8 nicely shaped poblano chilies
2 medium onions, chopped and saut�ed in butter until soft
2 C. Monterey Jack cheese, shredded
2 C. raisins
1 jalape�o chile, finely chopped (optional)
Preheat oven to 350�F. Roast and peel the chilies. Make a slit in side of each
chile and remove the seeds but not the stems. Combine the onions, cheese
(Reserve a little for topping.), raisins and jalape�o thoroughly and stuff into
chilies. Place stuffed chilies in an ungreased baking dish.
Add a little water to the bottom of the dish and bake for 30
minutes. Top with remaining shredded cheese and return to oven to melt cheese or
put under broiler until lightly browned.
Makes 4 servings.
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