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Chiles En Salsa De Cacahuate
Recipe for chiles rellenos with peanuts

You can find this recipe at El Restaurante

Recipe from National Peanut Board (nationalpeanutboard.org); created by Chef Fernando Olea of Sazón (sazonsantafe.com)

Makes 12 servings (1 chile each)

The Stuffing:

3 oz. ground pork

3 oz. ground beef

4 cloves garlic, peeled and minced

1 white onion, diced

3 T. vegetable oil

3 T. fine chopped parsley

3 Roma tomatoes, cored, peeled, and finely chopped

2 T. raisins

½ c. peanuts

½ lb. dry fruit

½ peach, peeled, pitted, finely chopped

½ medium ripe plantain, peeled, finely chopped

Salt to taste

Add oil in sauce pan and heat to medium-high heat; add finely chopped onions, minced garlic, and cook, stirring, until soft, add meats, parsley and tomatoes, and cook, stirring, about 10 minutes. Add raisins, peanuts, dry fruit, peach, and plantain, and cook, stirring occasionally, until fruit is cooked thoroughly and mixture is thick. Remove from heat, and season with salt; set aside.

The Peanut Sauce:

1 c. peanuts

½ c. milk

1 c. sour cream

2 T. amaretto

¼ c. sugar

1 cinnamon stick

Salt to taste

Peel peanuts; set aside. Bring milk to simmer in a saucepan over medium-high heat, place peanuts, sour cream, cinnamon, amaretto and sugar in a blender and purée until very smooth and thick add milk if needed. Season with a pinch of salt, refrigerate until ready to use.

The Chiles:

12 poblano peppers

Seeds of pomegranate, for garnish

Fresh parsley, for ganish

Heat broiler to high. Place chiles on a baking sheet and broil, turning, until blackened all over. Transfer chiles to a bowl and let cool. Peel and discard skins, and seeds, cut a slit down the length of each chile. Fill each chile with the stuffing.

To serve: Completely cover the stuffed chiles with peanut sauce; sprinkle with pomegranate seeds and fresh parsley before serving.