Russian 
Russian Information Network
Desserts Meat Seafood Beverages Appetizers Poultry Batch
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line

SBN
 Cuisines > Mexican cuisine > Search results
Chiles en nogada (stuffed poblano chilies)
Ingredients:
12 poblano chilies
Stuffing:
1/4 C cooking oil
1 whole chicken boiled in salt water, onions, celery, carrots and garlic
1 white onion, finely chopped
3 garlic cloves, peeled and roughly chopped
4 oz brown sugar
4 bay leaves
4 oz raisins
2 oz vinegar
1/2 bunch cilantro, chopped
4 oz blanched walnuts, chopped
1/4 tsp black pepper
3 T tomato paste
Sauce:
2 lbs cream cheese
1/2 lb goat cheese
1 C sour cream
8 oz blanched walnuts
1/2 tsp nutmeg
1/4 T granulated sugar
Garnish:
pomegranate seeds
cilantro

Directions:
1. Roast, clean, peel and devein chilies, making sure to slice them along one side only so they can be reconstructed after they are stuffed. Remove meat from boiled chicken and chop. Saute onion and garlic until they are soft. Add chicken, raisins, sugar, walnuts, pepper and bay leaves and saute for a few minutes. Add vinegar, cilantro and tomato paste and cook for 15 minutes. Cool mixture. Stuff chilies with cooled mixture, reheating them in the oven prior to serving.
2. To make the sauce, blend together sauce ingredients and heat oven to medium heat. Pour sauce over heated chilies and garnish with pomegranate seeds and cilantro.  
rating: to discuss in forum * ? 
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru - Russian Information Network
Our button:
 
SBN

SBN
 
Copyright © RIN 2001-2003 * cookbook@rin.ru