The Best Chile Relleno Recipe EVER!
Molly’s Dad always brings back his great adventure from the road!
Enjoy the video and also the world’s best chile relleno recipe from The Red Iguana in Salt Lake City!
Enjoy the video and also the world’s best chile relleno recipe from The Red Iguana in Salt Lake City!
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| Chili Relleno en Nogada |
Serves: 8
Relleno
8 large poblano chiles
2 TBSP oil
1 lb ground beef
1 lb ground pork
¼ cup dried apples
¼ cup raisins
¼ cup dried apricots
¼ cup dried cranberries
¼ cup pinenuts
1 tsp pepper
½ tsp granulated garlic
½ tsp cumin
Salt to taste
Sauce
½ cup walnut
½ cup almonds
2 ½ cup milk
3 oz fresh goat cheese
3 oz feta cheese
1 tsp sugar
1.5 tsp salt
1 oz of sherry
Garnish
Pomegranate seeds
9–12 cilantro leaves
Place the almonds and nuts in a bowl and cover with 1 cup milk. Place in the refrigerator and let soak overnight (or at least 8 hours). Place the nuts and milk mixture in a blender and add the cheese, sugar, salt and sherry. Puree slowly adding the extra milk until smooth. Sauce should be fairly thick. Refrigerate.
Roast the chiles over an open flame until charred all over, place in a mixing bowl and cover with plastic wrap, and let set for 20 minutes. Peel, deseed, and wash the chiles.
Chop all the dried fruit in a food processor until bite sized, set aside. In a large sauté pan heat the oil, once the oil is hot brown the ground beef and pork. Once cooked turn off the heat, add the seasonings, dried fruit and nuts.
Stuff the chile poblanos with the stuffing, then ladle the sauce over the relleno, and garnish with 3‐4 cilantro leave and pomegranate seeds.