CHILE RELLENOS EN NOGADA
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.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 594.5, Fat 43.2, SaturatedFat 15.6, Cholesterol 105.7, Sodium 290, Carbohydrate 32.1, Fiber 6.8, Sugar 12.5, Protein 24.6
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