Starters, Snacks, Light Meals

Serves 8 or 9 as an appetizer

• 18 bottled pickled jalapenos
• Salt, about 1 1/4 teaspoons
• 8 ounces (1 medium-large round) ripe tomatoes, finely diced
• 1 small white onion, finely diced
• 1/2 cup finely chopped, pitted green olives, preferably manzanillos
• 2 large garlic cloves, peeled and finely chopped
• 1 1/2 cups finely shredded, cooked chicken
• 3 eggs, preferably at room temperature
• 2 cups Frontera Roasted Tomato Salsa
• 1 1/3 cups dark raisins
• Sprigs of cilantro, for garnish

1. With a slotted spoon, remove the chiles from their pickling liquid, drain for a minute or 2, cut-side down, then carefully scrape the seeds out with a small spoon.
2. To make the Picadillo Filling: In a medium-size (8- or 9-inch) skillet, combine the tomatoes, onion, olives, raisins and garlic, set over medium heat and stir until the tomatoes give up their juices, then let cook until the onions are nearly tender, stirring every once in a while (total cooking time will be 6 to 8 minutes). Stir in the shredded chicken, reduce the heat to medium-low and cook until the mixture is reduced to a thick mass, about 5 minutes. Taste and season with salt, usually about 1/2 teaspoon. Cool completely.
3. Stuff the chiles with about a tablespoon of the picadillo (you'll likely have more than you need), pressing and molding them roughly into their original shape. I highly recommend that you freeze the chiles for at least half an hour to firm them up.
4.  Spoon the salsa onto individual serving plates (or a platter, for family-style or buffet presentation), set the chiles on top, decorate with sprigs of cilantro and they're ready.