Chile Rellenos with California Raisins, Cheese, Pecans and Guajillo Chile Sauce - California Raisins

Name: Chile Rellenos with California Raisins, Cheese, Pecans and Guajillo Chile Sauce - California Raisins
Ingredients: 24 large poblano chiles; Oil, as needed; 8 Ounces Monterey Jack cheese, grated; 8 Ounces Muenster cheese, grated; 11/2 Cups California raisins; 4 Ounces pecans, lightly toasted and coarsely chopped; 3/4 Pound ripe Roma tomatoes; 3/4 Pound tomatillos, husks removed; 1 large white onion, peeled and cut into eighths (approximately 10 to 12 ounces); 6 cloves garlic, peeled; 1 Ounce Guajillo chile or dried New Mexico Red Chile (approximately 4 chiles); Water, enough to cover; 1 Cup water; 1/4 Cup finely chopped fresh cilantro; 2 Teaspoons brown sugar; 11/2 Teaspoons salt; 6 Tablespoons sour cream or crème fraiche; Cilantro sprigs

calraisins.org

Long green chiles filled with cheeses, raisins and pecans; baked and sauced.

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Ingredients

24 large poblano chiles
Oil, as needed
8 Ounces Monterey Jack cheese, grated
8 Ounces Muenster cheese, grated
11/2 Cups California raisins
4 Ounces pecans, lightly toasted and coarsely chopped
3/4 Pound ripe Roma tomatoes
3/4 Pound tomatillos, husks removed
1 large white onion, peeled and cut into eighths (approximately 10 to 12 ounces)
6 cloves garlic, peeled
1 Ounce Guajillo chile or dried New Mexico Red Chile (approximately 4 chiles)
Water, enough to cover
1 Cup water
1/4 Cup finely chopped fresh cilantro
2 Teaspoons brown sugar
11/2 Teaspoons salt
6 Tablespoons sour cream or crème fraiche
Cilantro sprigs