Have you ever eaten something at a restaurant that was so good, you still daydream about it? This is one of those meals. When we lived near Austin, one of my all time favorite restaurants was Z Tejas. If you live in the Austin area, run. Now. Order this meal. It was so good I was floored. (I am not usually impressed with restaurant food–especially after going paleo!) This recipe sounds like a kitchen-sink concoction, but TRUST me, the flavor combination is just outstanding, and worth the effort it took to recreate.
For the peppers:
4 poblano peppers, halved, seeded. You can also use bell pepper in a pinch.
Roast (or GRILL!) the poblanos on both sides, (I used my broiler) until the skin peels. The texture should be tender but not mush!
Filling:
1 lg or 2 sm onions diced
1.5 c chopped dried apricots
1.5 – 2 c green salsa
1/2 c raisins
1 c chopped pecans or pepitas (or whatever nuts you have on hand)
4 cups cooked diced chicken
2 tsp allspice
salt and pepper to taste
In a large pot or skillet, sautee the onions and apricots in 2-3 tbsp oil of your choice until translucent and soft. Add the green salsa and spices, and simmer until most of the juice is evaporated. Stir in the raisins and pecans and diced chicken, and cook until it is all heated up.
Chipotle Cream Sauce:
1 c mayo
1/2 c greek yogurt
1 chipotle pepper with 1 tbsp of the adobo sauce
3-4 tbsp lime juice
1-2 tbsp honey
2 tbsp smoked paprika
1 tbsp cumin
1 tsp salt
In a food processor, blend the chipotle pepper, the adobo sauce, lime juice and honey until pureed. Add in the mayo and yogurt, and the rest of the spices, and blend until well mixed.
Stuff the cooked poblanos with the piping hot chicken/apricot mixture, and top with the chipotle cream sauce.
Enjoy!
Leigh
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