Mexican

Chiles Rellenos with Walnut sauce is for Dinner.

Chiles Rellenos with Walnut sauce takes 30 minutes to prepare.

Chiles Rellenos with Walnut sauce takes 40 minutes to cook.

Chiles Rellenos with Walnut sauce makes 2 servings.

The ingredients for Chiles Rellenos with Walnut sauce are:

2 large whole raw pasilla chiles

For Filling:
Canola Oil no stick cooking spray, 1 spray
12 almond Almonds
1 clove Garlic
2 tbsp chopped Onions, raw
2 medium Mushrooms, fresh
.5 serving Apple-Granny Smith Green (Medium)
.5 stalk, Celery, raw
.5 cup, cubes Squash, winter, acorn, baked
1 medium whole Red Ripe Tomatoes
1 tsp Cinnamon, ground
20 raisins Raisins
1 dash Salt
1 dash Pepper, black
.5 tsp Oregano, ground
0.5 tsp ground cumin
1 dash Salt
.25 cup Water

For Sauce:
1 tbsp Walnuts
6 oz Fage Total 0% Fat Free Plain Greek Yogurt
1 fl. oz Sherry, dry
.25 cup Water
1 T pomegranate seeds or cut up dried cherries

Here is how you make Chiles Rellenos with Walnut sauce:

Roasting the Chiles and Squash:Place two whole pasilla chiles on a nonstick pan and roast in oven at 450 until skins blister and are easily removed: about 10-15 minutes. Don't overdo it or your chiles will dry up. On the same pan, roast a half of an acorn squash cut side down after removing seeds. After the chilis are done, remove the pan, let them cool, and peel off as much of the thin skin as you can. I also removed the stem and inner seed section, though if you keep the stem while cutting out the seeds, they make a prettier presentation. If the squash is soft enough, remove the flesh, or return it to the oven for more roasting.To Make Filling:Roughly crush almonds. Place in sprayed saucepan on medium low to toast, stir occasionally so they don't burn. Cut up onion, crush garlic, cut up mushrooms. Add to pan to start browning, remembering to stir. Cut up tomato into small pieces. Peel and cut up half an apple. Cut up celery. Add squash flesh, tomato, celery, apple to pan. Add spices, raisins and water. Cook on medium for about 10 minutes stirring occasionally. Salt and pepper to taste.To heat Chiles:Open the cooked chiles, place half the filling in each and close up again. Bake at 350 for about 10 minutes or until they are hot.To Make Sauce:Put yogurt, walnuts and sherry in blender. Blend. Add a little water if needed to get it going and to a thick but sauce-like consistency. Warm it up until slightly warm in the microwave or on a pan on the stove top. Pour half over each relleno. Sprinkle with pomegranate seeds. Serve. Serving Size:?Makes two chile rellenos, one chile per serving

The nutritional information for Chiles Rellenos with Walnut sauce is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 255.2

• Total Fat: 6.5 g
• Cholesterol: 0.0 mg
• Sodium: 260.1 mg
• Total Carbs: 36.4 g
• Dietary Fiber: 7.8 g
• Protein: 14.7 g

Chiles Rellenos with Walnut sauce is Mexican cuisine.

The dietary needs meet for Chiles Rellenos with Walnut sauce is Vegetarian