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Name: Chiles En Nogada (Stuffed Green Chiles with Walnut Sauce)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Finely mashed garlic; 1/2 c Onions chopped; 1 Unpeeled cored apple; cubed; 1 ts Brown sugar; 1 c Chopped peeled ripe tomatoes; 6 Poblano chiles; (or fresh or; 1/2 ts Salt; 1 c Walnuts; 1 tb Vegetable oil; Salt and pepper; 1 ts Wine vinegar; 1/2 ts Ground cloves; 1 lb Ground pork; 1/4 c Raisins; 1 tb Sugar; (optional); 1 pk (8 oz) cream cheese; 1 c Half and half; 1/2 ts Ground cumin; 1/2 c Sliced stuffed green olives

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INGREDIENTS

1 tb Finely mashed garlic
1/2 c Onions ; chopped
1 Unpeeled cored apple; cubed
1 ts Brown sugar
WALNUT SAUCE
1 c Chopped peeled ripe tomatoes
6 Poblano chiles; (or fresh or
1/2 ts Salt
1 c Walnuts
1 tb Vegetable oil
Salt and pepper
1 ts Wine vinegar
1/2 ts Ground cloves
1 lb Ground pork
1/4 c Raisins
1 tb Sugar; (optional)
1 pk (8 oz) cream cheese
1 c Half and half
1/2 ts Ground cumin
1/2 c Sliced stuffed green olives

Servings

INSTRUCTIONS

Brown meat and onion in oil until no longer pink. Add tomatoes, garlic, salt and pepper, spices, sugar, and vinegar. Lower heat and cover. Cook for 2 minutes, stirring often. Taste for seasoning. Add apple, almonds, raisins, and olives. Simmer mixture until almost dry. Set aside. Blister chiles in hot oil and peel. Make slit and remove seeds and veins. If too hot, place in well-salted cold water and soak for at least an hour. Remove and dry with paper towels. If chiles are to be served cold, mix 1/4 c. vinegar and 1/2 c. oil, add salt and crushed oregano and brush on peppers before stuffing. Stuff with filling and serve with walnut sauce. Or prepare egg batter and fry. (See preceeding recipe for more complete instructions.) WALNUT SAUCE: Place 1 cup walnuts, 1 (8 oz) pkg cream cheese, 1 cup half and half, and 1/2 tsp salt in blender. Puree but do not overdo it. Should be thick like mayonaise. Add 1 T. sugar (optional). Serve over chiles rellenos. Posted to CHILE-HEADS DIGEST V4 #241 by Imildur on Dec 18, 1997

NOTES

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Chiles En Nogada (Stuffed Green Chiles with Walnut Sauce)

1 tb Finely mashed garlic
1/2 c Onions chopped
1 Unpeeled cored apple; cubed
1 ts Brown sugar
 WALNUT SAUCE
1 c Chopped peeled ripe tomatoes
6 Poblano chiles; (or fresh or
1/2 ts Salt
1 c Walnuts
1 tb Vegetable oil
 Salt and pepper
1 ts Wine vinegar
1/2 ts Ground cloves
1 lb Ground pork
1/4 c Raisins
1 tb Sugar; (optional)
1 pk (8 oz) cream cheese
1 c Half and half
1/2 ts Ground cumin
1/2 c Sliced stuffed green olives

Brown meat and onion in oil until no longer pink. Add tomatoes, garlic,  salt and pepper, spices, sugar, and vinegar. Lower heat and cover. Cook for  2 minutes, stirring often. Taste for seasoning. Add apple, almonds,  raisins, and olives. Simmer mixture until almost dry. Set aside. Blister  chiles in hot oil and peel. Make slit and remove seeds and veins. If too  hot, place in well-salted cold water and soak for at least an hour. Remove  and dry with paper towels. If chiles are to be served cold, mix 1/4 c.  vinegar and 1/2 c. oil, add salt and crushed oregano and brush on peppers  before stuffing. Stuff with filling and serve with walnut sauce. Or prepare  egg batter and fry. (See preceeding recipe for more complete instructions.)    WALNUT SAUCE: Place 1 cup walnuts, 1 (8 oz) pkg cream cheese, 1 cup half  and half, and 1/2 tsp salt in blender. Puree but do not overdo it. Should  be thick like mayonaise. Add 1 T. sugar (optional). Serve over chiles  rellenos.    Posted to CHILE-HEADS DIGEST V4 #241 by Imildur <Imildur@aol.com> on Dec  18, 1997

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Nutrition

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Serving Size: 1 Serving (1020g)
Recipe Makes: 1 Servings

Calories: 2403
Calories from Fat: 1712 (71%)

Amt Per Serving		% DV

	Total Fat 190.2g	254 %
	Saturated Fat 60.5g	303 %
	Monounsaturated Fat 54.1g
	Polyunsanturated Fat 64.3g
Cholesterol 342.4mg		105 %
Sodium 504.2mg		17 %
Potassium 2626.1mg		69 %
Total Carbohydrate 121.8g		36 %
	Dietary Fiber 13.4g	54 %
	Sugars, other 108.4g
Protein 74.6g		107 %
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.

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Calories per serving: 2403

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