Date: Sat, 13 Apr 1996 19:54:35 From: email@example.com (Scott Miller) Its in the May 96 issue of Food & Wine, p. 116. Its by a chef named Vincent Guerithault and served at his place in Phoenix, AZ. My parents ate there last year and said the restaurant was really nice ($$$). 1. Roast the poblanos on a grill or under a broiler. After they have cooled, peel off the charred skin, seed and dice. 2. Combine the poblanos with the remaining ingredients in a saucepan and cook over a moderately low heat for about 25 minutes (until the apple is tender and most of the liquid is evaporated). NOTES : Substitution: use Anaheim chile in place of poblano. CHILE-HEADS DIGEST V2 #293 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.3mg||0 %|
|Potassium 32.9mg||1 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.2g|
|Protein 0.1g||0 %|
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Calories per serving: 95
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