Serves: 6
Total Calories: 126

Tomato Sauce for Stuffed Chiles
6 , large poblano chile kimmy, , roasted and peeled
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1 tablespoon olive oil
1 medium white onion, finely chopped
1 clove garlic (medium), finely chopped
6 ripe plum tomatoes, peeled and finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
3 cups shredded or chopped cooked turkeys meat
3 teaspoons raisins
3 teaspoons drained small capers
3 teaspoons toasted pine nuts

1. Prepare the tomato sauce. Reserve covered off heat. Prepare the roasted chiles. With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile. Keep the stems intact. Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds. Put the chiles on a plate and set aside.

2. Preheat the oven to 350°. Heat the oil in a medium skillet and cook the onion and garlic until softened, 3 to 4 minutes. Add the tomatoes and cook, stirring, until most of the juices cook away, 2 to 3 minutes. Add the remaining ingredients and mix well.

3. Stuff each prepared chile with 1/2 cup of the turkey mixture. Lay the chiles in a rectangular baking pan, cover loosely with foil and bake until heated through, 20 to 25 minutes. Reheat the sauce. Pour about 1/4 cup sauce on each of 4 serving plates. Place 1 chile on each plate and serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 126
Calories from Fat: 41

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