{"id":12660,"date":"2016-08-03T05:28:16","date_gmt":"2016-08-03T12:28:16","guid":{"rendered":"https:\/\/somimag.com\/?p=12660"},"modified":"2016-08-03T05:35:57","modified_gmt":"2016-08-03T12:35:57","slug":"the-chefs-table-stuffed-poblano-chiles-chiles-rellenos","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-stuffed-poblano-chiles-chiles-rellenos\/","title":{"rendered":"THE CHEF&#8217;S TABLE &#8211; Stuffed Poblano Chiles (Chiles Rellenos)"},"content":{"rendered":"<a id=\"the-chefs-table-stuffed-poblano-chiles-chiles-rellenos\"><\/a><p><b>RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.<br \/>\n<\/b><b>CHEF\/Owner <\/b>Ze Carlos Jim\u00e9nez<br \/>\n<b>RESTAURANT<\/b> THE MEXZICAN GOURMET<br \/>\n<b>FACTS<\/b>\u00a0 <i>A native of Cuautla Morelos, Mexico, Chef Ze Carlos Jimenez has over twenty years in the kitchen and hosts a regular cooking show on Utilismia Fox,\u00a0Hogar Express.\u00a0 He opened his restaurant in late 2011 in the historic\u00a0 Dorn Brothers (Harvey Amster\u00a0 Properties) building. \u00a0<\/i><\/p>\n<p><b>STUFFED POBLANO CHILES<br \/>\n(CHILES RELLENOS) <\/b>Serves: 4<\/p>\n<p><b>INGREDIENTS:<br \/>\n<\/b>4 Poblano CHILES<br \/>\n2.5 lbs Skirt Steak<br \/>\n11 oz Tomatos<br \/>\n9 oz White Onions<br \/>\nTeaspoon Chipotle powder<br \/>\n3 Garlic<br \/>\n3.0 oz Raisins<br \/>\n3.5 oz Olives<br \/>\n3.0 oz Nuts<br \/>\n2-3 leaves Bay leaves<br \/>\n8 oz Chicken Stock<br \/>\n4 oz Heavy cream<br \/>\nTeaspoon Canola Oil<br \/>\nSalt &amp; pepper as desired<\/p>\n<p><b>PROCEDURE:\u00a0<\/b><b>CHILES RELLENOS<\/b>:<br \/>\nSTEP 1: THE MEAT<br \/>\nCook in water with salt, pepper and garlic. When done,<br \/>\npull apart with a fork.\u00a0Set aside.<br \/>\nSTEP 2: THE CHILES<br \/>\nBake in the oven until they turn brown. Place in a plastic bag for 15-20 minutes (to let them sweat).<br \/>\nPeel the skin off the chiles and remove the seeds from inside. Wash and set aside.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS. CHEF\/Owner Ze Carlos Jim\u00e9nez RESTAURANT THE MEXZICAN GOURMET FACTS\u00a0 A native of Cuautla Morelos, Mexico, Chef Ze Carlos Jimenez has over twenty years in the kitchen and hosts a regular cooking show on Utilismia Fox,\u00a0Hogar Express.\u00a0 He opened his restaurant in late 2011 in the historic\u00a0<\/p>\n<div class=\"read-more\"><a href=\"https:\/\/somimag.com\/the-chefs-table-stuffed-poblano-chiles-chiles-rellenos\/\" title=\"Read More\">Read More<\/a><\/div>\n","protected":false},"author":5,"featured_media":12667,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[254,19,1,148],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/12660"}],"collection":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=12660"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/12660\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/12667"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=12660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=12660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=12660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}