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Chilies Stuffed With Walnuts

Mexican.Chef's picture
Ingredients
  Coarsely chopped walnuts 1 1⁄2 Cup (24 tbs)
  Boiling water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Butter/Margarine 4 Tablespoon
  Onions 2 Medium, finely chopped
  All purpose flour 3 Tablespoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground white pepper 1⁄2 Teaspoon
  Canned condensed chicken broth 11 Ounce (1 Can)
  Whipping cream/Half and half / light cream 1 Cup (16 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Canned whole california green chiles 14 Ounce (2 Cans, 7 Ounce Each)
  Cooked turkey/Chicken 6 Cup (96 tbs), boned, skinned and cut into 1/2 by 2 inch pieces
  Pomegranate seeds 1 1⁄2 Cup (24 tbs) (About 1 Large Pomegranate)
Directions

To reduce bitterness in walnuts, blanch them in boiling water for 3 minutes; drain thoroughly.
To recrisp, spread nuts in a single layer on ungreased rimmed baking sheet; bake in a 350° oven for 8 minutes; set aside and reserve.
Melt butter in a wide frying pan over medium heat; add onion and cook, stirring, until onion is limp.
Stir in flour, nutmeg, and pepper; cook until bubbly.
Gradually stir in broth and cream until well blended.
Cook, stirring constantly, until sauce bubbles and thickens; set aside to cool slightly, then refrigerate to chill completely.
Stir in sour cream and salt to taste; cover and refrigerate as long as 1 day.
Slit chiles lengthwise, remove seeds, and pat chiles dry on paper towels.
Arrange 10 of the chiles on a serving platter (about 13 to 15 inches in diameter) in spokelike fashion with tips hanging over edge of platter.
Chop remaining chiles; toss them with turkey.
Mound turkey mixture in center of platter; roll up tips of chiles to form a decorative rim.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish

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