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Prepare 8 poblano
chiles (see Notes on Preparing Chile Rellenos). |
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For the filling,
crumble: |
| 1/2 |
lb |
queso
fresco |
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Stir in: |
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sauteed onion
& garlic |
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chopped cilantro |
| 1 |
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prawns, shelled,
lightly sauteed, and chopped corasely |
| 1/4 |
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chorizo,
sauteed until cooked through |
| 1 |
|
juice of a
lime |
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Stuff the chiles
and place them in an oiled casserole. |
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For the topping,
shell and lightly toast: |
| 2 |
dozen |
walnuts |
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Rub them with
a towel to remove any loose papery skins, then chop them coarsely and put
them in a bowl, covering them with milk. |
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Refrigerate overnight,
then drain. Use the milk for cereal! |
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| |
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Blend the
walnuts with: |
| 1/4 |
lb |
queso fresco |
| 1 1/2 |
c |
Mexican cream |
| 1/2 |
t |
salt |
| 1/4 |
t |
cinnamon |
| 1 |
piece |
white bread,
with the crust removed, or a corn tortilla |
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Cover the stuffed
chiles with the sauce and bake at 350 for 20-30 minutes. |
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Top with fresh
pomegranate seeds and serve. |