Chile Rellenos Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 1/2 lbs. ground pork, beef or turkey
2 tbsp. olive oil
1 onion, chopped
3 cloves garlic
1/4 cup fresh cilantro
3 tbsp. tomato paste
3 oz. sun dried tomatoes, cut into quarters
1 cup Cabernet Sauvegnon
1//2 cup raisins
1/2 jalapeno, finely chopped (optional)
10 12 fresh poblano chilies, peeled and seeded (leave the stems on)
Walnut Sauce:
1 cup heavy cream
3/4 cup walnuts
3 oz. cream cheese
1 tsp. cinnamon
1 tsp. nutmeg
|
|
Directions: |
Directions:Brown beef in large skillet, in olive oil, add onion, garlic, and cilantro. Add tomato paste, wine, raisins, and jalapeno. Simmer 10 minutes. Add chile powder and combine thoroughly. If too thick, add more wine. Add tomatoes to beef mixture and cook on low for 1 - 20 minutes.
Cut slit from stem to tip on each chile. Fill with picadillo/ meat filling. Place in round baking dish, in spoke wheel fashion. Add enough water to fill 13 of the baking dish. Tent with foil or cover with lid. Bake at 30 degrees for 30 - 45 minutes, until chilies are cooked and the flavors are Blended. Serve with walnut sauce* (see recipe under sauces) and garnish with pomegranate seeds (optional).
*Walnut sauce:
Put all ingredients into a blender and blend until smooth. Serve at room temperature or you can refrigerate and serve cold. This is a very thick sauce. You can thin the sauce with 1/4 to 1/2 cup white wine.
Preparation Time: 45 minutes
Serves 6-8 |
|
Number Of
Servings: |
Number Of
Servings:6 - 8 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This recipe is very much like stuffed bell pepper, as a matter of fact, you can use bell peppers if you like. They aren't as flavorful as green chilies.
Tip: Here's another use for picadillo/ meat filling. Take a platter and a small head of iceberg lettuce. Shred the lettuce finely and place on the platter. Pour the the hot meat mixture down the center. Garnish with tomatoes, sliced avocados, and sliced black olives. Sprinkle with 1 cup shreeded Monterey jack cheese..
Serve with warm flour tortillas.
|
|
This recipe for Chile Rellenos is from