If you're planning a fiesta for this year's Cinco de Mayo, there's a dish you must try! Chef Barbara Sibley with famed restaurant La Palapa in New York City stopped by Tonia's Kitchen to talk about her Chile Relleno recipe that's sure to have your guests partying! Chef Barbara says she starts with roasted Poblano peppers. She then stuffs them with a sauteed ground beef and pork mix, combined with pine nuts, apples, almonds, raisins and sometimes even candied pineapple! Barbara says the sauce you top it with consists of walnuts, ricotta and heavy cream. It's a cool sauce that goes on something pretty hot! She finishes by topping the peppers with pomegranate seeds and parsley. Muy bueno!
