Prep 30 mins
Cook 45 mins
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.
- 2 slices day-old bread
- 3⁄4 cup milk
- 1⁄2 cup pecans, finely chopped
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 6 poblano peppers
- 1 lb ground beef (or 1/2 pound each ground beef and ground pork)
- 1 large tomatoes, diced (or 2/3 cu diced canned tomatoes)
- 1 tablespoon onion, chopped
- 1⁄2 cup pecans, coarsely chopped
- 1⁄2 cup raisins, soaked in water
- 1⁄2 cup monterey jack cheese, shredded
- 1⁄2 banana, mashed (optional)
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- pomegranate seeds (optional)
- In a shallow bowl, soak bread in milk. Mix pecans and cream cheese; add to bread with sugar, cinnamon and salt. Chill until serving.
- 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.
- 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.