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 peppers (or aneheim for less heat); 2 tablespoons oil; 1 medium white onion, chopped (abut 1 1/2 cups); 2 lbs assorted mushrooms, coarsely chopped (your choice); 6 garlic cloves, minced; 1 fresh jalapeno chile, stemmed and chopped; 1 (20 ounce) can tomato puree; 1 cup toasted pecans, chopped; ½ cup raisins; ½ cup dried mango, chopped (or papaya, pineapple, craisins); 3 tablespoons dried oregano; 2 teaspoons dried thyme; ½ teaspoon cinnamon; 2 cups sour cream; 1 cup chopped walnuts; 1 tablespoon Worcestershire sauce; 2 garlic cloves, minced (about 2 tsp.); 1 fresh pomegranate, seeded (about 1/2 cup seeds)

Servings: persons

12 large poblano peppers (or aneheim for less heat)
2 tablespoons oil
1 medium white onion, chopped (abut 1 1/2 cups)
2 lbs assorted mushrooms, coarsely chopped (your choice)
6 garlic cloves, minced
1 fresh jalapeno chile, stemmed and chopped
1 (20 ounce) can tomato puree
1 cup toasted pecans, chopped
½ cup raisins
½ cup dried mango, chopped (or papaya, pineapple, craisins)
3 tablespoons dried oregano
2 teaspoons dried thyme
½ teaspoon cinnamon
2 cups sour cream
1 cup chopped walnuts
1 tablespoon Worcestershire sauce
2 garlic cloves, minced (about 2 tsp.)
1 fresh pomegranate, seeded (about 1/2 cup seeds)

1
To make Stuffed Chiles:.
2
Preheat oven to broil.
3
Place chiles on an ungreased baking sheet.
4
Broil 15 to 20 minutes, turning occasionally, or until blackened.
5
Transfer to a bowl, cover with a damp towel and cool.
6
Heat the veg.
7
oil in a large saucepan over medium heat.
8
Add onion, and saute 5 to 7 minutes, or until mushrooms are brown and crispy.
9
Add the remaining ingredients.
10
Salt and pepper to taste.
11
Reduce heat to medium low, cover and simmer 10 minutes.
12
Set aside.
13
Peel chiles, then cut slits down sides, and remove the seeds and veins.
14
Fill with mushroom mixture and set in a large baking dish coated with cooking spray.
15
Cover with foil, and refrigerate until ready to cook.
16
To make Walnut Sauce:.
17
Put all ingredients in blender or food processor, and pulse until combined but still chunky.
18
To serve:.
19
Preheat oven to 350*F. Heat chiles in their foil covered dish 15 to 20 minutes.
20
Transfer to serving platter, top with Walnut Sauce and sprinkle with pomegranate seeds.
21
Enjoy!

1186

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 peppers (or aneheim for less heat), 2 tablespoons oil, 1 medium white onion, chopped (abut 1 1/2 cups), 2 lbs assorted mushrooms, coarsely chopped (your choice), 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.

Stuffed Chiles With Walnut Sauce

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