A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?

I recently had the pleasure of creating a fantastic mole from dried chiles in the Betty Crocker Test Kitchen at General Mills Headquarters here in Minneapolis.  A small group of bloggers were invited to be part of National Cereal Week.  The innovative team at Hello, Cereal Lovers got the idea to ask nationally known chefs and bloggers for their innovative ideas for cooking with cereal.  And we’re not just talking Chex Mix or sweets.  There are things like boozy cocktails, duck confit and chilaquiles!  Get the recipes here.  I created a dried chile cherry mole sauce for roasted poblano peppers, stuffed with chicken and goat cheese, topped with toasted smoked paprika Corn Chex.  I have to say, it was really good.  I’m not much of a cereal lover, but using cereal as a crunchy textural component really made this dish.  Yum!


Chile Cherry Mole Sauce with Stuffed Poblanos Recipe

By Tammy Kimbler


Ingredients:

Mole:

4 dried poblano chiles or 6 dried pasillo chiles

1/2 c dried sweet cherries

1 c chicken stock

1/2 onion

1 small tomato

1 tbs canola oil

salt


Stuffed Poblanos:

4 fresh poblano chiles, medium sized

4 boneless chicken thighs

2 slices bacon

4 cloves garlic

1/2 onion

1 tsp ground cumin

1 cup crumbled goat cheese

canola or olive oil

salt & pepper


Topping:

1 cup Corn Chex cereal or crushed corn tortilla chips

1/2 c almonds, chopped

2 tsp smoked paprika

1/2 tsp salt

1.5 tbs canola oil

Cilantro


Instructions:

Preheat the oven to 400 degrees.


Bring the chicken stock to a boil and pour over the dried poblanos and cherries.  Let steep for 15 minutes.  Finely dice half an onion and sauté in a little oil until they just turn brown.  Chop one small tomato.  When the chiles and cherries are soft, remove the chile stems and seeds.  Add the chiles, cherries, stock, onion and tomato to a blender and blend until very smooth.  Season to taste with salt.  In a sauce pan, heat a tablespoon of oil till almost smoking, then add the mole sauce (careful, it sputters).  Sauté briefly in the oil, then reduce to a simmer for 10 minutes.


Roast the fresh poblanos over a gas flame or under a broiler until the skin is charred all over.  Place in a bowl and cover with a towel to steam.  When cool enough to handle, remove the skin.  Gently slit open one side of each chile and remove the seeds, being careful to keep the stem and chile intact for stuffing.  Set aside.


Finely dice the bacon and onion.  Mince the garlic.  Chop the chicken into small cubes.  Sauté the bacon and onion until soft.  Add the chicken and cook through.  Add the garlic at the end, along with the cumin.  Salt and pepper to taste, then remove from heat.  Reserve a 1/4 cup of goat cheese for the topping, blending in the remaining cheese until creamy.


In a sauté pan, heat the canola oil until hot.  Add the cereal or tortilla chips and almonds and sauté until fragrant.  Turn down the heat to low and add the smoked paprika and salt, tossing quickly to combine.  The paprika may smoke a bit.  Remove from heat and empty into a heat proof bowl.


To assemble the dish, pour the mole sauce into a casserole dish big enough to hold the four poblanos.  Carefully stuff each poblano with 1/4 of the chicken filling, then lay them on top of the mole.  Top each chile with the cereal topping, then with a sprinkling of goat cheese.  Bake in the oven at 400 degrees until the mole is bubbly and the goat cheese is light brown on top. 


To serve, lift out the stuffed pepper onto a plate, spoon mole around the pepper.  Sprinkle with any extra cereal mix and a bit of cilantro.

Fresh Pasilla Bajio Chiles from my garden.
Dried Pasilla Bajio Chiles dried in my dehydrator.
Tammy Kimbler cooking in Betty Crocker Kitchen, General Mills, Photo by Kate Sommers.
Tammy Kimbler cooking in Betty Crocker Kitchen, General Mills, Photo by Kate Sommers.

Photos of me, by Kate Sommers, courtesy of Hello, Cereal Lovers & General Mills