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Ingredients

Chiles & Filling:
Oil for coating chiles
24 each large poblano chiles
16 ounces (about 4 cups) Wisconsin Jack cheese, grated
16 ounces (about 4 cups) Wisconsin Queso Blanco, grated
8 ounces (about. 1 1/2 cups) dried apricots, cut into very small cubes
8 ounces (about 1 1/2 cups) California raisins
8 ounces (about 1 cup) pecans, lightly toasted and coarsely chopped

Guajillo Chile Sauce:
2 pounds (about 16) ripe Roma tomatoes
2 pounds (about 32) tomatillos, husks removed
2 each large white onions, peeled and cut into eighths
12 garlic cloves, peeled
2 ounces (about 8) guajillo chiles or dried New Mexico red chiles, stemmed and seeded
2 cups water
1/2 cups cilantro, finely chopped
4 teaspoons brown sugar
2 teaspoons salt

Garnishes:
As needed (about 3/4 cup) sour cream or crème fraîche
As needed (about 1/2 bunch) cilantro sprigs

Description

Eat Wisconsin Cheese