Chile Rellenos En Nogada

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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 lamb)
• 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)

Recipe

• 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.