½ cup queso fresco or feta cheese, crumbled (75gr)
Instructions
In order to roast and peel the chile poblano, place the whole chile on a gas flame, or under an electric broiler in the oven. Roast the chiles until they are completely blackened, but not burnt and ashy, about 5 minutes.
Remove the chiles from the heat. Wrap the chiles in a clean kitchen towel, and then place in a paper bag. Allow the chiles to sweat for about 15 minutes.
Remove the chiles from the bundle. Scrape the blackened skin away completely, then pierce with a knife, opening the chile lengthwise. Carefully remove the seed core, and then rinse to wash away blackened bits and seeds. Pat the chile dry with a clean towel.
Meanwhile, place the tomato, water, chile piquin and garlic in the container of a blender, and puree until smooth. Set aside.
Heat the vegetable oil in a 10” (25cm) skillet. Add the onions, and brown well over medium heat, about 3 minutes. Next, add the chicken, and heat for 2-3 minutes.
Add the fresh tomato puree, and season with salt and pepper. Allow to simmer for 3-5 minutes. Stir in the almonds and raisins, and then remove the skillet from the heat.
Divide the chicken mixture into 4 equal portions, and stuff each of the chile poblano. Place on a serving tray, and garnish with the Mexican crema and queso fresco.