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Hibiscus Stuffed Chiles Walnut Sauce
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Source: https://www.cookinglight.com/recipes/hibiscus-stuffed-chiles-walnut-sauce
| Sauce: | |
| 1 1/4 cups | roasted unsalted walnut halves |
| 3 ounces | goat cheese or fresh ricotta cheese, (about 3/4 cup) |
| 1 tablespoon | white wine vinegar |
| 1 1/2 teaspoons | dry sherry |
| 1 1/2 teaspoons | granulated sugar |
| 1/2 teaspoon | kosher salt |
| 1/3 cup plus 2 Tbsp. | nonfat milk, divided |
| Chiles: | |
| 8 large | poblano chiles |
| Cooking spray | |
| 1 cup | dried hibiscus flowers, (also known as Jamaica), rinsed and drained |
| 1 1/2 teaspoons | olive oil |
| 2 cups | chopped white onion |
| 1 tablespoon | dried Mexican oregano leaves, crumbled |
| 6 | garlic cloves, minced |
| 2 cups | chopped tomato |
| 2 cups | grated peeled jicama |
| 1/2 cup | grated peeled carrot |
| 1 tablespoon | chopped canned chipotle pepper in adobo sauce |
| 1/2 teaspoon | kosher salt |
| Dash | ground cinnamon |
| 3 1/2 cups | cooked long-grain white rice, at room temperature |
| 1/2 cup | loosely packed fresh cilantro leaves |
| 2 tablespoons | pomegranate arils |
To make sauce, place walnuts in a bowl; cover with boiling water. Let walnuts soak 15 minutes. Drain, and rub walnuts with a clean dish towel to remove as much walnut skin as possible. Discard skins.
Place walnuts, cheese, vinegar, sherry, sugar, salt, and 1/3 cup milk in a blender; process until smooth. (Sauce will be very thick, more scoopable than pourable.) Stir in remaining milk, 1 tablespoon at a time, to thin sauce, if desired.
To make chiles, preheat broiler to high with oven rack 6 inches from heat. Place chiles on a baking sheet; coat chiles with cooking spray. Broil for 10 minutes or until blistered on all sides, but not completely charred, turning after 5 minutes. Place blistered chiles in a bowl; cover tightly with plastic wrap. Reduce oven to 400°F.
Bring a small saucepan of water to a boil over high. Add hibiscus flowers; remove from heat. Let stand 30 minutes. Drain flowers well; coarsely chop.
Heat oil in a large skillet over high. Add onion; sauté 2 minutes or until lightly browned. Reduce heat to medium-high. Add oregano and garlic; sauté 5 minutes. Increase heat to high; stir in tomato, jicama, carrot, chipotle, salt, and cinnamon. Bring to a simmer, and cook, stirring occasionally, until liquid is absorbed, about 2 minutes. Place tomato mixture in a large bowl; cool 10 minutes. Stir in chopped hibiscus and rice. Cool to room temperature.
Remove chiles from bowl. Peel; discard skins. Using scissors, cut a slit lengthwise in each chile. (Do not cut through the opposite side of the chile.) Remove and discard seeds.
Stuff each chile with about 1 cup rice mixture. Place stuffed chiles, cut sides up, on an aluminum foil–lined baking sheet coated with cooking spray. Bake at 400°F for 15 minutes or until filling is heated through. Place 1 stuffed poblano on each of 8 plates. Top each with about 2 tablespoons walnut sauce. Sprinkle evenly with cilantro and pomegranate arils.
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