Chile Rellenos en Nogales (Walnut Sauce)
(serves 4)
 
Prepare 8 poblano chiles (see Notes on Preparing Chile Rellenos). 
 
For the filling, crumble: 
1/2  lb queso fresco 
 
Stir in: 
sauteed onion & garlic 
chopped cilantro 
1 prawns, shelled, lightly sauteed, and chopped corasely 
1/4 chorizo, sauteed until cooked through 
1 juice of a lime
 
Stuff the chiles and place them in an oiled casserole.
 
For the topping, shell and lightly toast:
2 dozen walnuts
 
    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.
    Refrigerate overnight, then drain. Use the milk for cereal!
 
    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
 
    Cover the stuffed chiles with the sauce and bake at 350 for 20-30 minutes.
    Top with fresh pomegranate seeds and serve.
Notes & Variations:
  1. There are a million variations on chile relleno fillings. Be creative! 
  2. Queso fresco (fresh cheese) makes an excellent filling for rellenos. You can substitute other Mexican cheeses or use grated cheddar and/or Monterey jack. 
  3. You can omit the step of soaking the walnuts in milk overnight.
  4. You can batter fry the rellenos and use the sauce, heated in a saucepan, as a topping.