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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. Ingredients:
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 |
salt |
6 poblano peppers |
1 lb ground beef (or 1/2 pound each ground beef and ground pork) |
1 large tomato, 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 |
salt |
pomegranate seeds (optional) |
Directions:
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. 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. 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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