Chile Rellenos En Nogada

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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