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    You are in: Home / Recipes / Chile Rellenos En Nogada Recipe
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    Chile Rellenos En Nogada

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Nancy's Pantry's Note:

    Chile rellenos appear on the menu in most Tex-Mex Restaurants; however, this recipe takes them a step further with the addition of nuts - namely pecans! Recipe is taken from my "In Praise of Pecans" cookbook.

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    Units: US | Metric

    Stuffed Peppers


    1. 1
      In a shallow bowl, soak bread in milk. Mix pecans and cream cheese; add to bread with sugar, cinnamon and salt. Chill until serving.
    2. 2
      Preheat oven to 500 degrees F. Roast the peppers for 10-15 minutes, turning on all sides until blistered and blackened. Meanwhile in a skillet, brown the meat. Add tomatoes and onion; saute for 2-3 minutes. Stir in pecans, raisins, cheese, (banana, if desired), cinnamon, cloves and salt; set aside.
    3. 3
      Place peppers in a paper bag; let stand for 5-10 minutes. Reduce oven to 350 degrees F. Remove one pepper at a time and peel charred skin (do not wash); slit lengthwise and remove seeds. Carefully fill each pepper with meat mixture. Place on a baking sheet. Bake for 30 minutes or until heated through. Serve with chilled sauce. Sprinkle with pomegranate seeds if desire.

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    Nutritional Facts for Chile Rellenos En Nogada

    Serving Size: 1 (253 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 594.4
    Calories from Fat 388
    Total Fat 43.1 g
    Saturated Fat 15.5 g
    Cholesterol 105.7 mg
    Sodium 289.9 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 6.8 g
    Sugars 12.4 g
    Protein 24.6 g

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