Ingredients Jump to Instructions ↓

  1. 8 Pablano Chiles;

  2. 1 lb Ground Beef

  3. 1/4 c Onion; Chopped,

  4. 1 small 2 c Tomatoes; Chopped,

  5. 2 medium 1 Apple; **

  6. 1 Banana; Peeled & Sliced

  7. 1 Jalapeno Chile; **

  8. 1 Clove Garlic; Finely Chopped

  9. 1 c Raisins

  10. 1/3 c Almonds; Slivered

  11. 2 tb Green Olives; Chopped

  12. 1 tb Capers

  13. 3/4 ts Cinnamon; Ground

  14. 1/2 ts Salt

  15. 1/4 ts Cumin Seed

  16. 1/4 ts Oregano; Ground

  17. 1/8 ts Pepper; Freshly Ground

  18. 4 Eggs; Large, Separated Flour; Unbleached Vegetable Oil Pomegranate Seeds Or Raisins Fresh Cilantro; Snipped --WALNUT SAUCE--

  19. 1 c Walnuts; Ground

  20. 1 c Dairy Sour Cream

  21. 1/2 c Chicken Broth Chiles should be roasted and peeled (See Sowest 1 for information) ** Use an all purpose cooking apple that is unpeeled and sliced. ** Chile should be seeded and finely chopped.

  22. 10-inch skillet until beef is brown and drain. Stir in remaining ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro. Cover and simmer for 15 minutes. Fill chiles with beef mixture. Cover and refrigerate for an hour. Beat egg whites in a large bowl until stiff. Beat egg yolks and fold them into the egg whites. Coat filled chiles with flour; dip into the egg mixture. Heat 1/4-inch of oil in an 8-inch skillet until hot. Cook chiles, one at a

Instructions Jump to Ingredients ↑

  1. time, in the oil, turning once, until puffy and golden, about 2 minutes on each side; drain. Place on cookie sheet and keep warm in a 200 degree F oven. Prepare Walnut Sauce and spoon over the chiles. Sprinkle with pomgranate seeds and cilantro. Serve hot. WALNUT SAUCE: Mix all ingredients.


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