Fruit Stuffed Poblanos Recipe

8 large fresh poblanos, prepared as directed below
olive oil
1 stick (4 oz) butter
1 medium sweet onion, finely diced
2 garlic cloves, minced
1/2 cup chopped prunes
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/2 cup sliced green olives
1 tsp ground cumin
1/2 tsp ground cloves
1/2 tsp Ceylon cinnamon
2 cups shredded cooked chicken
salt to taste

Prepare poblanos by roasting them in a hot (400 degree oven) on a baking sheet drizzled with olive oil.

When poblanos flatten and char slightly, remove to a glass bowl, cover the bowl with plastic wrap, and let sit out until cooled. Peel the outer skin off using paper towels and pull the stems off, then carefully slice through just one layer and remove seeds, leaving the poblanos intact for stuffing.

(Note: You can prepare the stuffing while the poblanos cool.)

Prepare the stuffing in a large heavy skillet over medium heat; add butter and onions, cooking just until onions soften, stirring often, then add garlic and cook, stirring, for 30 seconds longer. Add the dried fruit and olives to the skillet, turn heat to low, and cook for 2 minutes, stirring often. Stir in the cumin, cloves, and cinnamon, then add the chicken and stir to combine. Taste and salt as needed. Loosely cover skillet, make sure heat is on very low, and let simmer gently for 5 minutes.

Stuff the poblanos with the fruit and olive filling you prepared, arranging them on a lightly oiled baking sheet. Bake the poblanos in a 400 degree oven just until they are hot all the way through, about 8 to 10 minutes.

Serve immediately while poblanos are still warm out of the oven. You may like to spoon salsa or sour cream over each one as you serve them. Will serve 4 to 8 depending on appetites.