Stuffed Chiles With Walnut Sauce

Stuffed Chiles With Walnut Sauce

Time: 1 hrs 20 mins

Ingredients

• 12 large poblano peppers (or aneheim for less heat)
• 2 tablespoons oil
• 1 medium white onion, chopped (abut 1 1/2 cups)
• 2 lbs assorted mushrooms, coarsely chopped (your choice)
• 6 garlic cloves, minced
• 1 fresh jalapeno chile, stemmed and chopped
• 1 (20 ounce) can tomato puree
• 1 cup toasted pecans, chopped
• 1/2 cup raisins
• 1/2 cup dried mango, chopped (or papaya, pineapple, craisins)
• 3 tablespoons dried oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon cinnamon

Directions

• 1 To make Stuffed Chiles:.
• 2 Preheat oven to broil. Place chiles on an ungreased baking sheet. Broil 15 to 20 minutes, turning occasionally, or until blackened. Transfer to a bowl, cover with a damp towel and cool.
• 3 Heat the veg. oil in a large saucepan over medium heat. Add onion, and saute 5 to 7 minutes, or until mushrooms are brown and crispy.
• 4 Add the remaining ingredients. Salt and pepper to taste. Reduce heat to medium low, cover and simmer 10 minutes. Set aside.
• 5 Peel chiles, then cut slits down sides, and remove the seeds and veins. Fill with mushroom mixture and set in a large baking dish coated with cooking spray. Cover with foil, and refrigerate until ready to cook.
• 6 To make Walnut Sauce:.
• 7 Put all ingredients in blender or food processor, and pulse until combined but still chunky.
• 8 To serve:.
• 9 Preheat oven to 350*F. Heat chiles in their foil covered dish 15 to 20 minutes. Transfer to serving platter, top with Walnut Sauce and sprinkle with pomegranate seeds. Enjoy!