Chili Relleno en Nogada (Stuffed Poblano with Pecan Sauce) with Grilled Lobster

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Chili Relleno en Nogada (Stuffed Poblano with Pecan Sauce) with Grilled Lobster

FOR THE CHILI STUFFING

Ingredients:

  • 6-8 poblanochilis
  • 40 g (½ cup) cooked brown rice
  • 40 g (½ cup) black beans
  • 40 g (½ cup) butternut squash, peeled and diced into small cubes
  • 43 g (3 tablespoons) minced sun-dried tomatoes
  • 60 g (½ cup) chopped coriander
  • 1 medium onion, peeled and finely diced
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 lime, zested and juiced
  • 14 g (1 tablespoon) cumin
  • 5 g (1 teaspoon) chili powder
  • 100 g (2 cups) grated Monterey Jack cheese
  • 30 ml (2 tablespoons) olive oil
  • pomegranate seeds

Preparation:

  1. In a 176°C (350°F) oven, roast chilis for 10-15 minutes, or until skin begins to blister. Place them in a large bowl and cover with a damp cloth.
  2. After 15 minutes, peel the chilis under cold running water. With a sharp knife, make a slit from top to bottom, and remove the seeds.
  3. In a large saucepan, heat olive oil with squash, onion, garlic, zests and spices and sauté until translucent.
  4. Add rice and beans, citrus juices and salt and pepper, and sauté until everything is warm.
  5. Stuff each chili with the stuffing and top with cheese.
  6. Roast in 176°C (350°F) oven for 15-20 minutes until the centre is warm, and the cheese is toasty. Top with coriander and pomegranate seeds

FOR THE EN NOGADA SAUCE

Ingredients:

  • 250 ml (1 cup) whole milk
  • 250 ml (1 cup) heavy cream
  • 4 corn tortillas, cut into strips
  • 40 g (½ cup) pecan halves
  • 2 cloves garlic
  • 1 small onion, coarsely chopped
  • 14 g (1 tablespoon) chili powder
  • 4.7g (½ teaspoon) cinnamon powder
  • 30 ml (2 tablespoons) olive oil
  • salt and pepper

Preparation:

  1. In a medium saucepan, heat olive oil, tortilla strips, onions, garlic, pecans and spices until onions are translucent.
  2. Add cream and milk and simmer for 5-7 minutes.
  3. With a hand mixer or blender, puree the sauce until very smooth. For an even smoother texture, pass the blended sauce through a fine mesh strainer

* FOR THE GRILLED LOBSTER, SEE VIVAMAGONLINE.COM