Try this Chiles in Walnut Sauce recipe, or contribute your own.
Suggest a better description* 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 616 | ||
Calories from Fat: 356 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.5g | 53 % | |
Saturated Fat 13.9g | 69 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 96.3mg | 30 % | |
Sodium 188.4mg | 6 % | |
Potassium 687.3mg | 18 % | |
Total Carbohydrate 45.9g | 13 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 43g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 616
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