I recently purchased The Phoenix Cooks Cook Book by Cristina Barrueta. It is a cook book that features recipes from many of of the best chefs from Phoenix. The first recipe I tried was the Chiles Rellenos with Duxelles, Goat Cheese Cream, and Chimayo Salsa. This recipe is by chef Rene Andrade and chef Roberto Centeno from Ghost Ranch Modern Southwest Cuisine in Tempe Arizona. The recipe is very unusual for a home cook. This recipe calls for 2 cups of garlic plus TEN cloves. I also thought three cups of heavy cream is a lot of heavy cream for 7 peppers….. Even though I changed up the recipe a bit I do not have permission to publish it. I will just mention my experience with the recipe. For some people this recipe might make way more filling and sauce than you might need for 7 peppers but it is delicious.

Roasted Anaheim peppers

Chimayo salsa..This came out very thick for me. I added some water like they suggest to if the sauce is too thick. I also added 1/2 a cup of apple cider vinegar. I thought it brightens it up some. This makes way more than needed. It also gets thicker and needs to be thinned down more.

Goat Cheese Cream – three cups of heavy cream plus the goat cheese is too much for me so I only used one cup of cream that I didn’t reduce. I added a secret small dab of French Dijon mustard for a little depth. Still had plenty of goat cheese cream.

Duxelles….I made the duxelles but maybe my garlic was too strong and not as fresh as what a chef gets. The 2 cups of garlic was too much garlic for my mushrooms….to remedy this I added 3 Tablespoons of Mushroom Powder and one cup of huitiloche (Mexican Truffle also called corn smut) salt and pepper. (P.S. the mushroom powder is very good to add to things and is locally made by a woman known as the mushroom lady.

She supplies very fine mushrooms to the finest restaurants around Phoenix. My peppers for stuffing were far smaller than what the chefs have used because I had enough leftover to fill around a dozen roasted yellow Mexican chili peppers. The leftovers were also really great in omelettes too. (down below are the Mexican Yellow Peppers filled with the leftovers after filling 7 Anaheim peppers)

Garnish with chives….I fried leeks instead.

It came out Delicious and AMAZING…My changes I feel were only minor……. I never would have made this delicious dish without the Phoenix Cooks Cookbook.

A Special THANKS! To chef Rene Andrade, chef Roberto Canteno and Christina Barrueta for this amazing recipe.