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Chiles in Walnut Sauce
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Source: Betty Crocker Southwestern Cooking
| Poblano chiles lend themselves to stuffing. Chiles in Walnut Sauce are filled with a sweet-and-sour beef mixture, then fried in the manner of traditional Chiles Rellenos (page 174). | |
| 8 | poblano chiles, roasted and peeled ( page 15) |
| 1 pound | ground beef |
| 1 small | onion, chopped, (about 1/2 cup) |
| 2 medium | tomatoes, chopped, (about 2 cups) |
| 1 | unpared all-purpose apple, chopped |
| 1 | banana, peeled and sliced |
| 1 | jalapeno chile, seeded and finely chopped |
| 1 clove | garlic, finely chopped |
| 1 cup | raisins |
| 1/3 cup | slivered almonds |
| 2 tablespoons | chopped green olives |
| 1 tablespoon | capers |
| 3 teaspoon | ground cinnamon |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | cumin seed |
| 1/4 teaspoon | ground oregano |
| 1/2 teaspoon | freshly ground pepper |
| 4 | eggs, separated |
| Flour | |
| Vegetable oil | |
| Walnut Sauce | |
| Pomegranate seeds or raisins | |
| Snipped fresh cilantro | |
Cut lengthwise slit down one side of each poblano chile. Carefully remove seeds and membranes; reserve chiles.
Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in remaining ingredients except eggs, flour, oil, Walnut Sauce, pomegranate seeds and cilantro. Cover and simmer 15 minutes. Fill chiles with beef mixture. Cover and refrigerate 1 hour.
Beat egg whites in large bowl until stiff. Beat egg yolks; fold into egg whites. Coat filled chiles with flour; dip into egg mixture. Heat 1/4 inch oil in 8-inch skillet until hot. Cook chiles, one at a time, in oil, turning once, until puffy and golden, about 2 minutes on each side; drain. Place on cookie sheet; keep warm in 200° oven.
Prepare Walnut Sauce; spoon over chiles. Sprinkle with pomegranate seeds and cilantro.
8 SERVINGS
WALNUT SAUCE
1 cup ground walnuts
1 cup dairy sour cream
1/2 cup chicken broth
Mix all ingredients.
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