CHILE RELLENO EN NOGADA
Steps:
- Prepare the poblano peppers by heating a griddle or skillet over medium-high heat until a drop of water sizzles on contact. Add the poblanos, and cook, turning occasionally with tongs, until the skin is blackened and blistered on all sides, about 5 to 7 minutes depending of the size of the poblanos. Remove from the griddle as they are done and place in a plastic bag, let sit for 5 minutes, until the skins are soft enough to be easily removed. Remove the poblanos from the bag, and using your fingers and small sharp knife, peel and scrape off as much of the blackened skin as possible, (a few black specks don't matter). Leave the tops on and cut small (2 to 3-inch) lengthwise slits in the polios and carefully pull out the seeds without tearing the flesh.
- Add all the sauce ingredients to a blender and process until thoroughly pureed. Set aside art room temperature or keep in refrigerator until ready to serve.
- In a medium-size skillet, heat 1 tablespoon of olive oil over medium-heat. Add the onion and garlic and cook for 1 to 2 minutes, stirring often. Add the tomato, cilantro and cook for another minute. Add the meat and cook stirring, until the meat is cooked through, about 10 minutes. Season with salt and black pepper, to taste. Add the potatoes, cook for 2 minutes, then stir in the black currants and the almonds. Remove from the heat. Carefully stuff the mixture into the chiles through the slit, taking care not to rip the chiles. Transfer the stuffed poblanos to a serving platter. Cover with the walnut sauce and garnish with pomegranate seeds and parsley.
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sintya vargas
[email protected]I love the way the flavors of the filling and sauce come together in this dish.
Mandy Ragsdale
[email protected]This is a great recipe for a vegetarian main course.
Rashed Ahmed
[email protected]I've made this dish several times and it's always a crowd-pleaser.
hayley shirk
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Rey-Timothy Ablendja
[email protected]I'm not a fan of walnuts, so I used pecans in the sauce instead. It turned out great!
MD JUNAEID
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's definitely worth the effort.
Anonymously seen Lol
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it and asked for the recipe.
Trecia Antony
[email protected]I had some trouble finding poblano peppers at my local grocery store. I ended up using bell peppers instead and they worked just fine.
Alfa Mabe Faith
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. I think next time I'll use a milder pepper.
YOUSAF BALOCH Hallazai
[email protected]I'm not a huge fan of poblano peppers, but I loved this dish. The filling and sauce are so flavorful that they completely mask the bitterness of the peppers.
Jye Featherstone
[email protected]This recipe is a great way to use up leftover turkey or chicken. I also love that it can be made ahead of time.
Junaid Abro
[email protected]I love the combination of sweet and savory in this dish. The poblano peppers are perfectly roasted and the filling is divine.
Enea Aurica
[email protected]This dish is a bit time-consuming, but it's definitely worth the effort. The flavors are complex and delicious.
Rana Ali Rajpoot
[email protected]I've never made chile rellenos before, but this recipe made it easy. The step-by-step instructions were clear and easy to follow.
nagendra kumar
[email protected]I followed the recipe exactly and the chile rellenos turned out perfectly. The filling was flavorful and the sauce was creamy and rich.
Ahvi - Main
[email protected]This recipe is a labor of love, but it's worth every minute. The end result is a beautiful and delicious dish that will wow your guests.
Hirusha Gihan
[email protected]I've made this dish several times now and it's always a favorite. The poblano peppers are the perfect vessel for the delicious filling and the walnut sauce is simply divine.
Precious Osarumwense
[email protected]This recipe was a hit at my dinner party! The flavors were incredible and the presentation was stunning. My guests raved about it.