This Mexican-inspired dish is as beautiful as is it is delicious! My version includes fire-roasted poblano chiles stuffed with a savory ground pork filling and then deep fried to golden perfection. Drizzle them with the creamy walnut sauce and top with tangy pomegranate seeds. Smart Recipes, Mexican Recipes, Vegetables Recipes, Recipes Vegetables Mexican Stuffed Pablano Chiles With Walnut Sauce Stuffed Pablano Chiles With Walnut Sauce Recipe | CHEFBear.net PT55M Serves 12 12 Large Pablano Chiles 2 Cups Canola Oil 1 Cup All-Purpose Flour 5 Large Eggs 1 Tablespoon Salt 1 Tablespoon White Vinegar 1 Cup Pomegranate Seeds 4 Cups White Walnut Sauce 3 Cups Sweet & Savory Taco Filling Preheat the broiler to high and arrange chilies on a large sheet pan. Roast the chilis until blackened on all side, about 20 minutes. Allow the chilies to cool slightly in a large bowl wrapped with plastic wrap. Peel off any excess skin and char and cut a slit down the length of each chili, removing the seeds & ribs. Place 3 tablespoons of filling inside of each chili and close them tightly. In a large cast-iron skillet over medium-high heat, heat the oil. Meanwhile, set up a dredging station with flour, the eggs, a pinch of salt, and vinegar. In batches, dredge each chili in flour shaking off any excess, and then dip each one in the egg mixture until completely coated. Deep fry each chili, turning once, for about 5 minutes, and transfer to paper towel lined plate to drain. Transfer chilis to serving plates. Drizzle tops with the walnut sauce and garnish with pomegranate seeds.

Stuffed Pablano Chiles With Walnut Sauce

Stuffed Pablano Chiles With Walnut Sauce Recipe


This Mexican-inspired dish is as beautiful as is it is delicious! My version includes fire-roasted poblano chiles stuffed with a savory ground pork filling and then deep fried to golden perfection. Drizzle them with the creamy walnut sauce and top with tangy pomegranate seeds.

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Recipe Information

Flavor Profile

Mexican

Protein

Vegetables

Category

Main Dishes

Serves

12

Total Time

55 Minutes

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Ingredients

      • 12 Large Pablano Chiles
      • 2 Cups Canola Oil
      • 1 Cup All-Purpose Flour
      • 5 Large Eggs (Separated)
      • 1 Tablespoon Salt
      • 1 Tablespoon White Vinegar
      • 1 Cup Pomegranate Seeds
      • 4 Cups White Walnut Sauce (Recipe Associated)
      • 3 Cups Sweet & Savory Taco Filling (Recipe Associated)

Directions

  1. Preheat the broiler to high and arrange chilies on a large sheet pan. Roast the chilis until blackened on all side, about 20 minutes. Allow the chilies to cool slightly in a large bowl wrapped with plastic wrap.
  2. Peel off any excess skin and char and cut a slit down the length of each chili, removing the seeds & ribs. Place 3 tablespoons of filling inside of each chili and close them tightly.
  3. In a large cast-iron skillet over medium-high heat, heat the oil. Meanwhile, set up a dredging station with flour, the eggs, a pinch of salt, and vinegar. In batches, dredge each chili in flour shaking off any excess, and then dip each one in the egg mixture until completely coated.
  4. Deep fry each chili, turning once, for about 5 minutes, and transfer to paper towel lined plate to drain.
  5. Transfer chilis to serving plates. Drizzle tops with the walnut sauce and garnish with pomegranate seeds.

Associated Recipes





Nutrition & Cost Facts

Calories

398 kcal

Carbs

24 g

Fat

31 g

Protein

10 g

Cost Per Serving

$2.56

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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