From the That's Entertainment! article in the October 2016 issue.
Chris Maher teaches a class called New Mexican with a Twist at his Cooking Studio Taos. “It means modernizing the cuisine to a certain extent, without bastardizing it,” he explains. “For example, my red chile has chocolate and cinnamon in it. However, the quantities are small so that it augments the actual chile flavor, gives it legs. These additions are imperceptible, but people enjoy what happens in their mouth, on their palate.”
- 5 poblano chiles
- 1 potato, boiled and cubed to inch or smaller
- 1 cooked large chicken breast, or 2 thighs, cubed to inch or smaller (optional)
- 1 cup mozzarella, asadero, or any other cheese that melts consistently
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 large onion, chopped
- 1 heaping tablespoon fresh garlic, minced
- Olive oil
- Salt, pepper
- Fresh cilantro, chopped
- Burn peppers on a high, open flame until they are evenly blistered all around. Place into a metal bowl and cover tightly with plastic. Allow peppers to steam themselves. Peel the skin and set aside.
- Sauté the onion and garlic in olive oil until soft. Toast the cumin and coriander seed and then add to the onions along with the cubed potato and chicken. Salt and pepper it gently. Add the cheese and cilantro and mix thoroughly.
- Take the peeled peppers one at a time. Make an incision on one side and carefully open the pepper, removing the seeds. Take a handful of the filling and stuff each pepper well.
- Brush a baking sheet with olive oil and place the peppers, seam side down, as tightly closed as possible. Brush each pepper with olive oil and place in a 425° oven for 15 minutes or until cheese is thoroughly melted.
- Serve as a side dish by itself or, if you like, place a tablespoon of red chile (see recipe, p. 65) on a plate and float the pepper on top.