Author Notes
I adore the Persian chicken-walnut-pomegranate stew fesenjan, and to my delight, I discovered that a similar but vegetarian sauce adds a wonderful sweet and sour element to a chile stuffed with cheese and corn. I generally simply roast my chiles instead of battering and frying them, both to make them healthier and because the flavor of the poblano comes through more that way. The filling of these chiles is definitely something one could experiment with -- other cheeses would undoubtedly be tasty, and some shredded chicken or turkey would probably work nicely too. —clintonhillbilly
Ingredients
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4
poblano chiles
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1 1/2 cups
fresh mozarrella, grated or diced
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1 cup
cooked corn kernels (frozen is fine)
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1/2 cup
sundried tomatoes, rehydrated or packed in olive oil, cut into strips
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1/4 cup
cilantro, chopped
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3
cloves garlic, minced
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1 teaspoon
cayenne pepper
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1/4 cup
pomegranate molasses
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1/4 cup
tomato sauce
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1/2 teaspoon
cinnamon
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2 cups
onion, thinly sliced
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1 cup
walnuts, ground
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1 cup
vegetable or chicken broth
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1 tablespoon
canola oil
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4 tablespoons
fresh pomegranate seeds
Directions
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Place poblano peppers on an oiled baking sheet under the broiler. Broil until the top is blackened and blistered, then turn over and broil until the other side of the pepper is similarly blackened and blisted. Remove peppers from broiler and place them in a bowl covered with saran wrap. Leave them there for ten minutes or so.
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In a skillet, heat canola oil and sautee sliced onion until soft. Add cinnamon, ground walnuts, vegetable broth, pomegranate molasses, and tomato sauce. Stir and simmer until thick, and salt to taste.
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In a mixing bowl, combine grated mozarrella, sundried tomatoes, corn, cayenne, minced garlic, and cilantro.
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Remove saran wrap from bowl containing poblanos. Using your fingers, slide off the blackened skins. You can run off any bits that don't slide off. Make a slit in each pepper and remove the seeds. Do not rinse the inside of the peppers, just remove the seeds with your hands or a spoon. It's okay if there are still a few seeds left in there. Divide mozarrella-corn mixture into four equal portions and stuff each chile with the mixture.
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Heat oven to 325 degrees. Place chiles on an oiled baking sheet, slit side up. If your chiles are falling apart you can use a toothpick to secure them. Bake for ten minutes or until it seems like the cheese is thoroughly melted.
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Remove chiles from oven. Place each on a plate and top with a ladle of walnut-pomegranate sauce and a tablespoon of fresh pomegranate seeds.
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