Poblano chiles are stuffed with a chorizo and squash blossom saute, then deep fried and served with a walnut cream sauce.
Provided by Diana71
Categories World Cuisine Recipes Latin American Mexican
Time 4h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
- Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place poblano peppers onto the prepared baking sheet.
- Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
- Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
- Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
- Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
- Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
- Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
- Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
- Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
- Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 21.7 g, Cholesterol 109.3 mg, Fat 53.7 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 17.8 g, Sodium 721.2 mg, Sugar 5 g
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Malcolm Daniels
[email protected]I'm on a low-carb diet, and this recipe fits perfectly. The squash blossoms and chile rellenos are both low in carbs, and the walnut cream sauce is made with almond flour, which is also low in carbs.
Ibrar Khan
[email protected]I'm lactose intolerant, so I was thrilled to find this dairy-free recipe. The walnut cream sauce is made with coconut milk, so it's creamy and delicious without any dairy.
Ruby Bartlett
[email protected]I'm gluten-free, so I was excited to find this recipe. The walnut cream sauce is made with almond flour, so it's completely gluten-free. And it's delicious!
Yeamin Gaming
[email protected]As a vegetarian, I'm always looking for new and exciting recipes. This squash blossom chile relleno is a great option. It's packed with flavor and it's also really satisfying.
rasel Yahoo
[email protected]This recipe is perfect for busy weeknights. It's quick and easy to make, and it's always a crowd-pleaser.
Samara van Rijswijk
[email protected]I made this dish for a dinner party recently, and it was a huge hit! Everyone loved the unique flavor of the squash blossoms and the creamy walnut sauce.
Sandra Plante
[email protected]This dish is a family favorite! My kids love the sweet and spicy sauce, and I love that it's a healthy and filling meal.
Shey Bobo
[email protected]As a professional chef, I'm always impressed by recipes that are both creative and delicious. This squash blossom chile relleno with walnut cream sauce is a perfect example. It's a unique dish that's sure to impress your guests.
Md Alom
[email protected]I'm a beginner in the kitchen, but this recipe was easy to follow. The instructions were clear and concise, and the dish turned out great!
Salvadore Temengo
[email protected]I'm always looking for healthy and flavorful recipes, and this one definitely fits the bill. The walnut cream sauce is rich and creamy, but it's also light and healthy.
Awais Rashid
[email protected]I love spicy food, so I added a bit more chile pepper to the sauce. It was so good! The squash blossoms were a nice touch, too.
Ojinnaka Destiny
[email protected]Absolutely delicious! The walnut cream sauce was the perfect complement to the squash blossom and chile relleno. I highly recommend this recipe!