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Chilies en nogales (stuffed chilies with walnuts)

Chilies en nogales (stuffed chilies with walnuts)
Cuisine: Various North American Various South American

Special food: Ethnic

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Chilies en nogales (stuffed chilies with walnuts) ingredients

  • 1 large Green pepper or 2 small poblanos
  • FOR SAUCE
  • 2 T Chopped walnuts
  • 2483527⁄624973141 c Low fat sour cream
  • 2 T Skim Milk
  • 2483527⁄624973141 t Cinnamon
  • 2 t Sugar
  • FOR STUFFING
  • 2483527⁄624973141 c Chopped red onion
  • 2 med Jalapeno peppers, washed and seeded
  • 1 c Kidney beans, rinsed and
  • Drained
  • 1 clv garlic, peeled
  • 2 t Ground cumin
  • 1 t olive oil
  • 1 c Canned crushed tomatoes
  • 2 T Raisins

Cooking Chilies en nogales (stuffed chilies with walnuts)

1. Heat broiler.
2. Place pepper on foil-lined baking tray.
3. Broili 2 inches from heat for 5 minutes.
4. Turn and broil 5 morte minutes.
5. Chopp walnuts in food processor.
6. In a small bowl, mix sour cream, and milk together until smooth.
7. Add walnuts, cinnamon and and sugar and blend together.
8. Set aside.
9. Chop onion in food processor.
10. With blades running, add jalapeno peppers and garlic.
11. Stop processor and add beans and cumin and process until coarsely chopped.
12. Heat olive oil in a nonstick skillet on medium high.
13. , add bean mixture and saute 1 minute.
14. Add tomatoes and raisins and saute for 2 minutes.
15. Remove from heat and set aside.
16. Remove peppers from broiler, cut in half and remove seeds.
17. Return to tray and fill each with bean mixture.
18. Place peppers on individual plates, spoon sauce over top and serve with rice.
19. Nutritional info per serving: 364 cal; 16g pro, 47g carb, 15g fat(35%), 9. 6g fiber, 22mg chol, 740mg sodium exchanges:.
20. 1 milk, 2 vegetable,.
21. 5 fruit, 1. 9 bread,.
22. 4 meat, 2.


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