Chilies in Nut Sauce....a recipe adaptation from Like Water for Chocolate
I thought it would be a special treat to include a recipe adaptation from the wonderful book about food
and energy and love! This chili dish was served at the wedding of Pedro’s daughter and John’s son,
and it had an aphrodisiac reaction with all of the guests at the reception. Of course, it was because of
all the love that was put into its’ preparation! This unusual recipe has received applause and the
descriptive term "outrageous!" It is a must try!
12 poblano or Anaheim chilies, roasted, split on one side and seeded
1 large pomegranate, seeds removed and cleaned
1 1/2 c. roasted, salted cashews, pureed in food processor
2 c. heavy cream or half and half
1 1/2 c. shredded sharp white cheddar
12 oz. to 1 lb. ground meatless, such as Gimme Lean
1/2 c. raisins
1/2 c. almonds, toasted and chopped
1/2 c. walnuts, toasted and chopped
1/2 lb. tomatoes, chopped
1 medium onion, chopped
1 tbsp. chopped orange peel
1/2 peach, chopped
1/2 apple, chopped
cumin
white pepper
salt and sugar
a little oil for saute
Saute onion until transparent, then add ground meatless, cumin and a little sugar. After the meatless
has browned, stir in the chopped peach, apple, walnuts, raisins, almonds, tomatoes and orange peel
and let simmer awhile. Add salt and white pepper to taste and let the liquids cook off before removing
from the heat. Let filling cool. Stir in shredded cheese and stuff chilies, laying them gently in an
ovenproof dish. Bake at 350 for no more than 20 to 25 minutes. While chilies are heating, make sauce.
In a saucepan, whisk cream and pureed cashews together over medium low heat. As sauce thickens,
you may add a little more cream to correct consistency if you’d like. To serve stuffed chilies, arrange on
platter and drizzle sauce over, scattering the pomegranate seeds over the top.