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:
- 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.
- 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.
- In a large saucepan, heat olive oil with squash, onion, garlic, zests and spices and sauté until translucent.
- Add rice and beans, citrus juices and salt and pepper, and sauté until everything is warm.
- Stuff each chili with the stuffing and top with cheese.
- 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:
- In a medium saucepan, heat olive oil, tortilla strips, onions, garlic, pecans and spices until onions are translucent.
- Add cream and milk and simmer for 5-7 minutes.
- 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
