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Stuffed Chiles in Walnut Sauce
SouthWestern Flavor, Good for Dinner Parties! |
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1 pound ground pork or ground raw turkey or chicken
1 small onion, chopped (1/3 cup)
1 clove garlic, minced
2 large apples and/or pears, chopped (2 cups)
1 8oz can tomato sauce
1/2 cup raisins
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 cup slivered almonds, toasted
6 large fresh poblano peppers or 3 small green sweet peppers
Walnut Sauce-
1/2 cup walnuts
3 ounces cream cheese
1/3 cup milk
1/4 tsp. ground cinnamon
1/8 tsp. salt
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Cook ground pork or other meat, onion, and garlic in a large skillet till meat is brown and onion is tender. Drain off fat. Stir in chopped apple and/or pear, tomato sauce, raisins, salt, cinnamon, and cumin. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes. Stir in almonds. Cut a lengthwise slit in a side of each poblano pepper and remove seeds and membranes. (if using sweet peppers, half them lengthwise; discard seeds and membranes.) Cook poblano peppers or sweet peppers in boiling water in a saucepan about 5 minutes or till crisp-tender. Drain peppers well.
Spoon meat mixture into the peppers. Place stuffed peppers in a 2 quart rectangular baking dish. Bake in a 350 degree F. oven about 20 minutes or till heated through.
Combine walnuts, cream cheese, milk, ground cinnamon and salt in a blender till smooth, spoon on plate and place stuffed peppers on top of the sauce.
Thanks to The Washington Gourmet for sharing this recipe with us!
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Preparation Time: 25min |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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The Washington Gourmet
Maryland
United States |
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