Stuffed Poblano Chiles in a Creamy Walnut Sauce

Name: Stuffed Poblano Chiles in a Creamy Walnut Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 bay leaf; 1 cinnamon stick; 79 milliliters dried apples, chopped; 79 milliliters dried apricots, chopped; 1 leave Whole flat-leaf parsley; 2 cloves garlic, minced; 113 grams goat cheese, at room temperature; 227 grams ground sirloin beef; 1 teaspoon ground cinnamon; 227 grams ground pork; 591 milliliters Mexican crema; 1 onion, diced; 10 poblano chiles, charred, peeled, left whole for stuffing; 118 milliliters pomegranate seeds; 10 servings Salt; 10 servings Salt and freshly ground black pepper; 2 Tbsps vegetable oil; 946 milliliters walnuts, peeled* see Cooks Note; 177 milliliters acitron, or sweetened dried pineapple, chopped

Stuffed Poblano Chiles in a Creamy Walnut Sauce might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains roughly 20g of protein, 55g of fat, and a total of 637 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up ground cinnamon, garlic, mexican crema, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the onion and garlic and cook until fragrant, about 3 minutes.

Ingredients you will need

Garlic

Onion

Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes.

Ingredients you will need

Salt And Pepper

Cinnamon Stick

Ground Sirloin

Bay Leaves

Meat

Pork

Add the dried apples, apricots, and sweetened pineapple and remove from the heat.

Ingredients you will need

Dried Apples

Pineapple

Apricot

Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside.

Ingredients you will need

Ground Black Pepper

Ground Cinnamon

Salt

Remove the cinnamon stick and bay leaf and discard.

Ingredients you will need

Cinnamon Stick

Bay Leaves

Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes. Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste.

Ingredients you will need

Mexican Crema

Goat Cheese

Walnuts

Cream

Sauce

Salt

Equipment you will use

Food Processor

Blender

Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.)

Ingredients you will need

Chili Pepper

Seeds

Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings.

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Chili Pepper

Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible.

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Chili Pepper

Walnuts

Sauce

Sprinkle with parsley leaves and pomegranate seeds.

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Pomegranate Seeds

Parsley

Serve warm or at room temperature.

*Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.

Ingredients you will need

Walnuts

Sauce

Water