Ingredients

APRICOT STUFFING

Ingredients:

1/4 cup red onions

2 1/2 cup dried apricots

2 cup tomatillo sauce

2 cup salsa fresca

1 cup raisins

1 1/3 cup pecans, chopped

3/4 lb. monterey jack cheese, grated

1 Tbs. all spice

Instructions:

Roast pecans on a sheet pan in 300 degree oven for approximately 6-7 minutes.

Using a braizing pan melt the margarine and begin to sauté apricots and red onions for 5 minutes.

Add tomatillo sauce and fresca for 5 minutes.

Then add raisins and pecans and sauté for another 5 minutes.

Add cheese and all spice and then quickly remove from the heat.

PREPARING THE SMOKED CHICKEN RELLENO

Ingredients:

smoked chicken

apricot filling

monterey jack cheese, shredded

Preparation

Instructions:

Combine all ingredients in a large stainless steel bowl and mix well.

Roast poblanos on grill or over an open flame.

Place poblanos in a large plastic bag and allow to steam.

Peel skin off poblanos

Fill poblanos with 8-9 oz. of stuffing.

Make sure the stem is still intact.

Serve with green chile mole sauce, picante cream sauce, black beans and tejas rice.