Chile Rellenos En Nogada

Name: Chile Rellenos En Nogada
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 slices day-old bread; 3/4 cup milk; 1/2 cup pecans, finely chopped; 1 (8 ounce) package cream cheese, softened; 1 tablespoon sugar; 1 teaspoon ground cinnamon; salt; 6 poblano peppers; 1 lb ground beef (or 1/2 pound each ground beef and ground pork); 1 large tomatoes, diced (or 2/3 cu diced canned tomatoes); 1 tablespoon onion, chopped; 1/2 cup pecans, coarsely chopped; 1/2 cup raisins, soaked in water; 1/2 cup monterey jack cheese, shredded; 1/2 banana, mashed (optional); 1/2 teaspoon cinnamon; 1/4 teaspoon ground cloves; salt; pomegranate seeds (optional)

Submitted by DailyInspiration

"Chile rellenos appear on the menu in most Tex-Mex Restaurants; however, this recipe takes them a step further with the addition of nuts - namely pecans! Recipe is taken from my "In Praise of Pecans" cookbook."

Download

Ready In:: 1hr 15mins
Ingredients:: 19
Serves:: 6

ingredients

2 slices day-old bread
³⁄₄ cup milk
¹⁄₂ cup pecans, finely chopped
1 (8 ounce) package cream cheese, softened
1 tablespoon sugar
1 teaspoon ground cinnamon
salt
Stuffed Peppers
6 poblano peppers
1 lb ground beef (or 1/2 pound each ground beef and ground pork)
1 large tomatoes, diced (or 2/3 cu diced canned tomatoes)
1 tablespoon onion, chopped
¹⁄₂ cup pecans, coarsely chopped
¹⁄₂ cup raisins, soaked in water
¹⁄₂ cup monterey jack cheese, shredded
¹⁄₂ banana, mashed (optional)
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon ground cloves
salt
pomegranate seeds (optional)

directions

In a shallow bowl, soak bread in milk. Mix pecans and cream cheese; add to bread with sugar, cinnamon and salt. Chill until serving.
Preheat oven to 500 degrees F. Roast the peppers for 10-15 minutes, turning on all sides until blistered and blackened. Meanwhile in a skillet, brown the meat. Add tomatoes and onion; saute for 2-3 minutes. Stir in pecans, raisins, cheese, (banana, if desired), cinnamon, cloves and salt; set aside.
Place peppers in a paper bag; let stand for 5-10 minutes. Reduce oven to 350 degrees F. Remove one pepper at a time and peel charred skin (do not wash); slit lengthwise and remove seeds. Carefully fill each pepper with meat mixture. Place on a baking sheet. Bake for 30 minutes or until heated through. Serve with chilled sauce. Sprinkle with pomegranate seeds if desire.