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Recipe

Chiles with Walnut Sauce

1 Recipe Review |Rate this Recipe| 12 Saves

This stuffed chile with walnut sauce uses green chiles, white sauce, and red pomegranate seeds making it an ideal tribute for celebrating Hispanic Heritage Month. Make the sauce and the meat filling separately in advance, and then assemble the dish when you’re ready to celebrate.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 10 servings
  • Difficulty: Challenging
This Recipe is: Low Sodium

Ingredients

Original reipce makes 2 dozen Change Servings

  • CHILES
  • MEAT FILLING
  • WALNUT SAUCE
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Directions

FOR CHILES:
ROAST
chiles over open flame on gas stovetop or under broiler, turning often, until skins are charred. Place in paper or plastic bag and close to “sweat” chile for 4 to 5 minutes. Remove chiles from bag and run under cold water. Skin will peel off easily. Make lengthwise slit to remove seeds and veins. Rinse chiles and pat dry with paper towels. (We suggest that plastic gloves be worn when working with the chiles as skin can become irritated. Do not touch face or eyes when working with the chiles.)

FOR MEAT FILLING:
HEAT
oil in a heavy large skillet over medium heat. Add onion and garlic; cook until just soft, but not browned. Add ground beef. Cook until browned, stirring occasionally; drain. Add the remaining ingredients except the sherry. Turn the heat to medium low. Simmer, stirring frequently, until most of the liquid has evaporated, about 15 minutes. Stir in the sherry and continue cooking for 5 minutes.

FOR WALNUT SAUCE:
PLACE
walnuts in medium bowl. Cover with boiling water; let stand for 5 minutes. Drain. When walnuts are cool enough to handle, remove the skins and discard them. (This will take a long time!) Walnuts may need to be covered with boiling water again to keep them easy to peel.

PLACE peeled nuts, evaporated milk, media crema, goat cheese, cinnamon, sherry and sugar in blender container; cover. Blend until smooth. (It should be the consistency of a thick milkshake.) Makes about 4 cups.

TO ASSEMBLE AND SERVE:
FILL
each chile with about 1/2 cup filling. Place stuffed chiles on serving platter. Cover with Walnut Sauce and place remaining sauce in serving bowl. Garnish with pomegranate seeds and parsley. Serve at room temperature.

* NOTE: Acitrón is the crystallized or candied pad or paddle (leaf) of the prickly pear cactus. This can be found at Latin markets.

Nutrition Facts

Amount Per Serving
Servings: 10 servings
Calories 520
Calories from Fat 290
%Daily Value*
Total Fat 32g 49%
Saturated Fat 12g 60%
Cholesterol 60mg 20%
Sodium 460mg 19%
Total Carbohydrate 38g 13%
Dietary Fiber 5g 20%
Sugars 22g
Protein 21g
Vitamin A 180%
Vitamin C 320%
Calcium 30%
Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Challenging

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