Welcome to show me the curry dot com.

I'm, you know, I'm a new Gia, and today we're gonna show you how to make healthy chile rellenos with a twist.

Yep.

Now the technical name for this particular dish is chili Ran knows in Nevada, Nevada is a creamy pecan sauce.

But the twist on this recipe is that the stuffing is actually fruits and that the other twist, Yeah, yummy, healthy.

But the second twist is that they're not pride were used to Chile.

Ran knows that are like egg battered and deep fried.

Exactly.

So I just like to thank Chef Arturo.

He's a native of Zihuatanejo, Mexico, and this is his recipe.

And we just love the fact that it's got a sweet and sour flavor to it.

And since slightly different, let's get started.

So we're using poblano peppers, and this is what they look like.

They may look a little intimidating.

Liza's that size right now because this is all we could find.

So using four pretty large months, if you can see there, she almost the size of your hand, and, uh, we just washed them and, uh, just drive them up now poblano peppers make the perfect peppers for stuffing because of their size, and the other thing is, they're not very spicy.

Some of them makes a little bit of bite to it.

But you know, easily stuff people, and they won't overpower your entire dish.

And we actually have our oven on broiler setting on high, and it's ready to go.

So we're gonna spray these and then we're actually gonna roast these in the oven lately.

Costa mes in oil and it's gonna give us a nice charge effect.

So anytime we're using the broiled function and oven, the rack needs to be as close up as possible without touching without food hunting the elements.

So ours is on a really high rack and the tray has gone inside and we're going to just keep it.

I own it and cook it till you can see the chart effect on the public.

A pep it's, and you may need to turn them every so often so that it's charred on all sites.

So while our problem peppers are roasting in the oven, we're going to show you some of the fruits that we're gonna be using.

Um, really, you can use your own variety or your own preference of fruits.

But these are the ones that Arturo ship Archer recommended.

We've got a pair got at Peach or the actual This is a nectarine, but a peach also works, and we've got some plums.

And now this is something we had in our fridge.

We decided we want to use it because I think it's gonna be really good.

Um, it's a mingle, but you wanna make sure the mango is really farm.

You don't want to use a really right Mingo.

Correct.

So we're gonna be cutting these into little cubes on the quantity of the food that he uses.

Gonna depend on the size of her plan O peppers.

You get right.

So we chopped up all the fruits and it looks like enough, or are four peppers who decided against the mango?

Because we have plenty.

So we're gonna put this aside and it's been about 10 minutes to get those papers out.

So the skin is shot.

You can see in all sites.

So we go to transfer them into a plastic or a plastic bag or on, uh, put it on a clean grab for us surround drop that the reason we do this is that charge skin actually needs to be removed.

And if we cover it up and let it steam by itself, it actually helps us skin toe peel off a lot easier, just going to drop it, and we're gonna allow it to sit and rest for about 15 20 minutes.

Meanwhile, we're gonna take our fruits back to the stove and work on that feeling.

We have a band with one tablespoon of oil of oil and it's dumping turned on yet to that.

We're gonna add in four garlic, close that we've chopped fine and then turn on the stove to a medium heat.

Now the garlic is heating up slowly with the oil, and that way it'll flavor the oil without immediately burning the garlic.

Once the garlic has got a little color, gonna add in Serrano chilies that we've chopped up fine to taste a handful of cranberries again to taste.

You can substitute this cranberries with the anything with raisins with dried blackberries, just about anything you like, And in it go the fruits, chopped up fruits, ones of mixing.

We're gonna add one teaspoon human photo wretchedly powder to taste Salt two days on mix.

Now we're gonna only cook this for a couple of minutes.

We don't want it to completely mashed down, but the fruits are just gonna soften up a bit.

This looks done.

We're gonna turn it off, and you can also taste it right now to see if assault and other spices are enough for you.

Otherwise, you can add in more chili powder if you want it more spice, Sir.

Poblano peppers have been resting for a little bit here, and let's take a look and see if we can peel them.

Skin should easily peel off.

And if you miss a little bit and you have a couple of charred edges, that's absolutely fine that most of it will go away.

You want to be gentle with it because you still want to keep the peppers hole because we're gonna be stepping them once they're all peeled.

We're gonna make a split right down the middle and remove the seats.

Do that with a spoon, or it could just cut it with a knife.

There you go, all the seeds are gone and it's ready to stop so spoon and, uh, an amount of good amount.

So for the next step, we're gonna make a little sauce that bigger and drizzle over the chili rellenos.

So we got a little lender or little grinder, and we've got some cream cheese, and we're just gonna take 1/4 off the cream cheese back a handful.

Off begins, you can use walnuts also you like, And we got a little bit of salt being a little bit of milk to thin it out so that it gets that boring consistency.

You can always start running in and add a little more milk if you need it.

That it just needs to.

Poor basically, I'm gonna go ahead and grind it.

So we grounded up our sauce and again with the pecans and the milk and the cream cheese.

This is the nice consistency that you're looking for.

It looks absolutely delicious.

Actually, this is the no gotta sauce in Chile.

Iran?

I was in.

No goddamn thing is what it is, and we're gonna drizzle us over the top.

There you go.

Now, that sauce is amazing.

This is kind of a garnish right here.

When you serve this you actually wanna serve it with more of that sauce?

A lot more really makes that dish a lot more absolutely.

It's looking so beautiful.

The green of the peppers.

It stays intact because it's not overly cooked, and, uh, the colors of the plum and the fruits just popping out, and then the white of the sauce.

How delicious and no frying needed.

Yes way.

Love recipes like that.

So let's get this try spicy.

We asked for it, didn't we?

Yep, no, it's It's Prudie.

It's spicy.

It's got sweet sweetness in there.

It's creamy.

It's got a lot of things going on in there.

But it's something so different.

It's committing suffusing.

Foods that don't have doesn't have, like a sour darkness to it.

Is that a little bit of lemon juice, a lime juice?

And just do the trick now?

Great, actually, Scheffer, Trow said, insisted that there be pomegranate seeds on there.

That's one of the key components of this recipe, but they're not in season right now, so we didn't have him but cranberry serve as a good alternative.

But if you do get problem granite seats, just garnish with those, and it will be even more amazing.

Not only that, I think it would be amazing.

Looks wise.

Old show.

So great.

Great recipe.

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So enjoy your chili, Rayna's and Nagata and join us again on another episode action with the curry dot com adding a picture spice to your life.