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  Recipe Home » Mexican » Chiles In Walnut Sauce
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  Chiles In Walnut Sauce
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:
8 Pablano Chiles, *
1 lb Ground Beef
1/4 cup Onion, Chopped, 1 small
2 cup Tomatoes, Chopped, 2 medium
1 Apple, **
1 Banana, Peeled & Sliced
1 Jalapeno Chile, ***
1 Clove Garlic, Finely Chopped
1 cup Raisins
1/3 cup Almonds, Slivered
2 tbsp Green Olives, Chopped
1 tbsp Capers
3/4 tsp Cinnamon, Ground
1/2 tsp Salt
1/4 tsp Cumin Seed
1/4 tsp Oregano, Ground
1/8 tsp Pepper, Freshly Ground
4 Eggs, Large, Separated
Flour, Unbleached
Vegetable Oil
Pomegranate Seeds Or Raisins
Fresh Cilantro, Snipped

MMMMMWALNUT SAUCE

1 cup Walnuts, Ground
1 cup Dairy Sour Cream
1/2 cup Chicken Broth
Instructions:
* Chiles should be roasted and peeled (See Sowest 1 for
information) ** Use an all purpose cooking apple that is unpeeled
and sliced. *** Chile should be seeded and finely chopped.
~------------------------------------------------------
~----------------- Cut a lengthwise slit down one side of each
poblano chile. Carefully remove the seeds and membranes and set
aside. Cook and stir ground beef and onion in a 10-inch skillet until
beef is brown and drain. Stir in remaining ingredients except the
eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro. Cover
and simmer for 15 minutes. Fill chiles with beef mixture. Cover and
refrigerate for an hour. Beat egg whites in a large bowl until stiff.
Beat egg yolks and fold them into the egg whites. Coat filled chiles
with flour; dip into the egg mixture. Heat 1/4-inch of oil in an
8-inch skillet until hot. Cook chiles, one at a time, in the oil,
turning once, until puffy and golden, about 2 minutes on each side;
drain. Place on cookie sheet and keep warm in a 200 degree F oven.
Prepare Walnut Sauce and spoon over the chiles. Sprinkle with
pomgranate seeds and cilantro. Serve hot. WALNUT SAUCE: Mix all
ingredients.
Rate this recipe:  
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