Stuffed Poblano Peppers with Walnut Cream Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large. fresh poblano peppers, 1 lb. ground pork or chicken, 1 small onion, chopped, 1 tsp. minced garlic, 2 apples or pears, peeled and chopped, 1 8oz. can tomato sauce, 1 tsp. jalapeño juice, 1/2 teaspoon salt, 1/4 tsp. ground cumin, 1/4 c slivered almonds, toasted, 1/4 tsp. ground cinnamon, 1 small can chili Colorado Walnut Cream Sauce: 4 oz. soft cream cheese, 1/3 c milk, 1/8 tsp salt, 1/2 c walnuts, 1/4 tsp ground cinnamon
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Directions: |
Directions:In large skillet cook meat, onion, and garlic until meat is brown. Drain off fat. Stir in apples, tomato sauce, salt, cinnamon, cumin and jalapeño juice. Bring to a boil and reduce heat and simmer covered for 10 min. Stir in almonds. Meanwhile, cut poblano peppers in half and remove seeds and membrane. In a large saucepan, place poblano peppers in boiling water about 5 min. Drain the peppers well. Spoon the meat mixture into the peppers. Place the stuffed peppers in a 2 qt. rectangular baking dish. Bake in a 350º oven for 20 minutes. While peppers are baking, in a blender or food processor, combine walnuts, cream cheese, milk, 1/4 tsp. cinnamon and 1/8 tsp. salt until smooth. Spoon Walnut Sauce and Chili Colorado onto serving plates. Place stuffed peppers on top of the sauces and drizzle with the remaining Walnut Sauce. |
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Number Of
Servings: |
Number Of
Servings:3 |
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