Modified Chiles in Nogado

"Stuffed Poblano Chilies in a Walnut sauce. I was inspired by something I ate in a restaurant and then modified another recipe that I found at another website."
 
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Ready In:
1hr
Ingredients:
17
Yields:
4 stuffed chile peppers
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ingredients

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directions

  • Preheat oven to 300°F.
  • Heat olive oil in pan to medium-high heat.
  • Once heated, add onion and garlic. Saute 2-3 minutes.
  • Add carrots and celery. Saute 2-3 minutes.
  • Add ground turkey and brown.
  • Add tomatoes and salt and pepper to taste.
  • Cut one side each of Poblano Chiles and clean out inside, removing all seeds. Wash chilie thoroughly.
  • Place in oven for 15-20 minutes. This is not necessarily to cook the chilie, just to let it warm together and combine flavors.
  • To make sauce, combine first 6 ingredients as listed above. Beat until smooth. Add chicken broth last - 1/2 cup at a time until you reach desired thickness - you want it to be a little bit runny. Add hot sauce as needed, you want the sauce to be on the sweet side. Sauce is served at room temperature.
  • To serve, pour 4-5 T. of the sauce on each plate. Place the stuffed chile pepper on top of the sauce.

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