Roasted Chile in Walnut Sauce

Total Time
0 Mins
Serves
4
Meal
Dinner
Course
Appetizers

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
450 cal
Total Fat
31 g
Trans Fat
0 g
Polyunsaturated Fat
0 g
Cholesterol
65 mg
Sodium
60 mg
Carbohydrates
32 g
Dietary Fiber
5 g
Protein
16 g

Ingredients

Sauce

  • 1 cup California walnut pieces or halves, toasted
  • 1 cup half and half
  • 1 tablespoon sugar
  • 1/2 tablespoon cinnamon, ground

Filling

  • 8 ounces pork or turkey, ground
  • 1 onion, small, diced
  • 2 cloves garlic, minced
  • 1/4 cup raisins, soaked in brandy, orange juice or water
  • 1 tablespoon ginger, crystallized or 1/2 tablespoon ginger, fresh, minced
  • Pinch cayenne, to taste
  • 1 apple, shredded on grater
  • Salt and pepper, to taste

Assembly/Garnish

  • 4 Poblano, Fresno or Anaheim chiles, roasted or peeled
  • 1/2 cup pomegranate seeds
  • 8 sprigs cilantro

Preparation

  1. Soak toasted walnuts in warm water for five minutes, then drain and rub in a kitchen towel to remove the skins. 
  2. Place clean nuts in blender with sugar, cinnamon and ½ cup of half and half. Turn on the blender and begin drizzling in the rest of the half and half until the sauce is smooth and is thin enough to just coat the back of a spoon. Reserve.
  3. Brown the meat in a sauté pan; when almost cooked through, add onions, ginger and garlic and cook for one minute. 
  4. Add drained raisins and apple, mix, cover and turn off heat. Let sit for two minutes, then check that salt and pepper is to taste before transferring to a cool bowl. 
  5. To assemble: you can cook the meat, stuff the chiles and prepare the sauce up to a day ahead. Run a slit down one side of the chile and fill with the meat mixture, taking care to make sure it is all inside. An optional follow-up step is to dredge it in flour and egg and sauté in oil until brown, although you can also just put it directly in the oven to warm.
  6. Divide the chiles amongst four serving plates and place them in the middle of each. Lightly coat half of each chile with the walnut sauce.
  7. Garnish with pomegranate seeds and cilantro.