My Recipes


User: nnss

Yield: 8 servings

Categories: mexican, beef, meats, apples, ethnic

amount unit name
8 pablano chiles *
1 LB ground beef
1/4 C onion chopped, 1 small
2 C tomatoes chopped, 2 medium
1 apple **
1 banana peeled & sliced
1 jalapeno chile ***
1 clove garlic finely chopped
1 C raisins
1/3 C almonds slivered
2 TB green olives chopped
1 TB capers
3/4 TS cinnamon ground
1/2 TS salt
1/4 TS cumin seed
1/4 TS oregano ground
1/8 TS pepper freshly ground
4 eggs large, separated
flour unbleached
vegetable oil
pomegranate seeds or raisins
fresh cilantro snipped
1 C walnuts ground
1 C dairy sour cream
1/2 C chicken broth
200 degree f oven. prepare walnut sauce and spoon over the chiles.
sprinkle with pomegranate seeds and cilantro. serve hot. walnut
sauce: mix all ingredients.


* 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. Cut a
lengthwise slit down one side of each poblano chile. Carefully remove
the seeds and membranes and set aside. Cook and stir ground beef and
onion in a 10-inch skillet until beef is brown and drain. Stir in
remaining ingredients except the eggs, flour, oil, Walnut Sauce,
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
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