Chilies Stuffed With Walnuts Recipe
Ingredients
1 1/2 cups coarsely chopped walnuts
Boiling water
4 tablespoons butter or margarine
2 medium-size onions, finely chopped
3 tablespoons all-purpose flour
1/2 teaspoon each ground nutmeg and white pepper
1 can (10 1/2 oz.) condensed chicken broth
1 cup whipping cream or half-and-half (light cream)
1/2 cup sour cream
Salt
2 cans (7 oz. each) whole California green chiles
6 cups cooked turkey or chicken, boned,skinned, and cut in 1/2 by 2-inch pieces
1 1/2 cups pomegranate seeds (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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
