Recipe for Chicken Apricot Chile Relleno with Black Bean Sauce and Smoked 
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Yield:
8
Ingredients:
Amount Ingredient
8 whl Anaheim, California or
Poblano chiles, roasted
2 cup The Doves Nest Chicken Apricot Salad, see recipe
2 cup flour
Salt, to taste
8 x eggs, beaten
2 cup cornmeal
1/4 cup vegetable oil
Black Bean Sauce, see recipe
Instructions:
Instructions: "Chicken Apricot Chile Relleno w/ Black Bean Sauce & Smoked Tomato Curry Sauce" complete title

Remove only the tops and seeds from the chiles.

Stuff the chiles with the Chicken Apricot Salad using a spoon or pastry bag with no tip.

Dust with a mixture of the flour and salt. Dip in the eggs. Coat with a mixture of cornmeal and salt.

Saute in hot oil in a skillet until golden brown.

Place the cooked chiles on a serving plate. Spoon the Black Bean Sauce and the Smoked Tomato Curry Sauce over and around the chiles.

Note:
August 1995, this was one of the dishes food columnist, Waltrina Stovall, reviewed as a stand out.

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