Tim, you sound like a man that's spent time in sunny Spain.
One of my fave dishes they are really easy to make if you've the patience however they can be bought at a price from your greedy..... oops, I mean freindly supermarket. Here's a recipe or 2:
For veggies:
Pimentos Rellenos Ingredients
60 grams Goat Cheese 1/2 tablespoon Parsley chopped
1 tablespoon Milk 1/2 Red chilli chopped
1/2 clove Garlic Salt and pepper to taste
10 leaves Basil shredded 36 Pepperdew peppers
Instructions for Pimentos Rellenos
Pound basil and garlic to a paste in a mortar and pestle.
Add cheeses and milk. Combine until smooth.
Mix in parsley, chilli and seasoning.
Rinse the pepperdew peppers and use a piping bag to fill with the cheese mixture.
or for meat eaters:
Chicken Chiles Rellenos (Zarela Martinez) Ingredients
6 lg Poblano or New Mexico 1/4 ts Ground cloves
1/2 c Unsalted butter; (one stick) 2 c Shredded cooked chicken
1 md Onion; chopped Salt to taste
2 Garlic cloves; minced SALSA DE TOMATE ASADO
1/2 c Pimento-stuffed olives; 1 1/2 c Heavy cream
1/2 c Pitted prunes; coarsely 8 lg Garlic cloves; unpeeled
1/2 c Dried apricots; coarsely 1 md Onion; unpeeled, halved
1 1/2 ts Ground cumin 3 lg Ripe; red tomatoes, about
1/2 ts Cinnamon Salt
Instructions for Chicken Chiles Rellenos (Zarela Martinez)
Melt butter in a large skillet over medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring, for three minutes. Add the olives and fried fruit and cook, stirring another three minutes. Add the spices and chicken and cook, stirring to combine, for tow minutes more. Season with salt. Cut a small slit in the stem end of each chile. Remove seeds if desired, but do not tear chile. Carefully stuff chiles with the mixture through the slit in each. Bake on a greased baking sheet or shallow pan at 500 degrees for seven minutes. Spoon the tomato sauce onto individual plates or a large serving platter and arrange the chiles on top. SALSA DE TOMATE ASADO for Zarela Martinezs Chiles Rellenos Cook down the cream in a small, heavy saucepan over med. heat until reduced by about a third. Set aside. Heat a heavy cast-iron griddle or skillet over high heat until a drop of water sizzles on contact. Roast the unpeeled garlic cloves and onion, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly blackened and fragrant. Set aside. Roast the tomatoes in the same way, turning several times, until blistered on all sides. Let cool until cook enough to handle. Peel the garlic and place in blender. Peel onion, and add to garlic. Peel tomatoes directly over the blender to catch juice. and add to garlic and onion. Puree on medium speed until smooth. Add the cream and process until blended. Season with salt. Makes about 4 cups. Can be refrigerated for 2 or 3 days. Do not freeze.
Best of luck
