Stuffed Chiles with Walnut Sauce Recipe

Name: Stuffed Chiles with Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large poblano chiles; 2 Tbs. vegetable oil; 1 medium-sized white onion, chopped (about 1 1/2 cups); 2 lb. assorted mushrooms, coarsely chopped; 5 cloves garlic, minced; 2 fresh jalapeno or serrano chiles, stemmed and chopped; 1 20-oz. can tomato puree; 1 cup chopped toasted pecans; 1/2 cup raisins; 1/2 cup chopped dried mango or papaya; 3 Tbs. oregano; 2 tsp. dried thyme; 1/2 tsp. ground cinnamon; 2 cups low-fat sour cream or Mexican crema; 1 cup chopped walnuts; 1 Tbs. vegetarian Worchestershire sauce; 2 cloves garlic, minced (about 2 tsp.); 1 fresh pomegranate, seeded (about 1/2 cup seeds)

Servings: persons

12 large poblano chiles
2 Tbs. vegetable oil
1 medium-sized white onion, chopped (about 1 1/2 cups)
2 lb. assorted mushrooms, coarsely chopped
5 cloves garlic, minced
2 fresh jalapeno or serrano chiles, stemmed and chopped
1 20-oz. can tomato puree
1 cup chopped toasted pecans
1/2 cup raisins
1/2 cup chopped dried mango or papaya
3 Tbs. oregano
2 tsp. dried thyme
1/2 tsp. ground cinnamon
2 cups low-fat sour cream or Mexican crema
1 cup chopped walnuts
1 Tbs. vegetarian Worchestershire sauce
2 cloves garlic, minced (about 2 tsp.)
1 fresh pomegranate, seeded (about 1/2 cup seeds)

1
To make Stuffed Chiles: Preheat oven to broil.
2
Place chiles on ungreased baking sheet.
3
Broil 15 to 20 minutes, turning occasionally, or until blackened.
4
Transfer to bowl, cover with towel and cool.
5
Heat oil in large saucepan over medium heat.
6
Add onion, and saute 5 to 7 minutes, or until transparent.
7
Stir in mushrooms, garlic and jalapenos, and cook 10 to 15 minutes, or until mushrooms are brown and crispy.
8
Add remaining ingredients.
9
Season to taste with salt and pepper.
10
Reduce heat to medium-low, cover and simmer 10 minutes.
11
Set aside.
12
Peel chiles, then cut slits down sides, and remove seeds and veins.
13
Fill with mushroom mixture, and set in large baking dish coated with cooking spray.
14
Cover with foil, and refrigerate until party time.
15
To make Walnut Sauce: Put all ingredients in blender or food processor, and pulse until just combined but still chunky.
16
To serve: Preheat oven to 350F.
17
Heat chiles in their foil-covered dish 15 to 20 minutes.
18
Transfer to serving platter, top with Walnut Sauce and sprinkle with pomegranate seeds.

1346

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 large poblano chiles, 2 Tbs. vegetable oil, 1 medium-sized white onion, chopped (about 1 1/2 cups), 2 lb. assorted mushrooms, coarsely chopped, and more.

Yes, Stuffed Chiles with Walnut Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chiles with Walnut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions