Starter: Ancho Chilies Stuffed with Sweet Potatoes, Pecans & Garlic

November 23, 2010

Ancho Chilies Stuffed with Sweet Potatoes, Pecans & Garlic

6 Ancho or Poblano Chilies, prepared for stuffing
1/2 cup Unsalted Butter
1 cup chopped Onion
1-1/2 cup Raisins
1/4 cup Brown Sugar
2 large Sweet Potatoes, peeled, steamed, and mashed
1/4 cup Roasted Garlic Puree (recipe below)
1 teaspoon Ground Cinnamon
2 teaspoons Dried Thyme
1 cup Pecans, toasted and chopped
Coarse Salt

Garlic Puree:
3 Garlic Heads
1 tablespoon Extra Virgin Olive Oil
Cold Water

Preheat the oven to 350 F. Melt the butter in a sauce pan. Stir in the chopped onions and sauté until softened. Stir in the raisins and brown sugar. Continue stirring until the sugar has dissolved. Add the mashed sweet potatoes. Add the sweet potatoes to the sauce pan. Stir in the garlic puree (To make this, put peeled garlic bulbs, EVOO and a bit of water in a food processor), ground cinnamon, dried thyme, chopped pecans, and season with coarse salt to taste. Carefully spoon the sweet potato mixture into each Ancho chili pepper. Place the peppers slit-side-up on a greased cookie sheet. Bake 5 to 7 minutes in preheated oven. Done.

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1 Comment

  • Reply The Padrino Feast | Blog con Queso November 23, 2010 at 3:03 pm

    […] Starter: Ancho Chilies Stuffed with Sweet Potatoes, Pecans and Garlic (Recipe here) […]

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