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Squash Blossom Chile Relleno with Walnut Cream Sauce
Squash Blossom Chile Relleno with Walnut Cream Sauce
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
265 minutes
Stuffed poblano chiles with chorizo, squash blossoms, deep fried, and topped with walnut cream sauce.
Ingredients:
  • 1 cup shelled walnut halves
  • 2 cups milk, or more as needed, divided
  • 0.25 pound crumbled queso fresco
  • 1.5 cups sour cream
  • 1.5 tablespoons white sugar
  • 0.25 teaspoon ground cinnamon
  • 6 poblano peppers
  • 1 pound chorizo sausage
  • 1 cup squash blossoms, chopped
  • 0.5 cup black beans, rinsed and drained
  • 0.5 cup whole kernel corn, drained
  • 1.5 cups shredded Mexican cheese blend
  • 3 eggs, separated
  • 1 tablespoon all-purpose flour
  • 1 cup all-purpose flour
  • vegetable oil for frying
  • 1 teaspoon pomegranate seeds, or to taste
  • 1 teaspoon chopped fresh cilantro, or to taste
Instructions:
  • In a bowl, generously coat walnuts with milk, then let them soak in the refrigerator for at least 3 hours or overnight.
  • Place drained walnuts in a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Blend until smooth. Add milk as needed for creaminess. Set sauce aside.
  • Position the oven rack 6 inches below the heat source and preheat the broiler. Cover a baking sheet with aluminum foil.
  • Lay out poblano peppers on the baking sheet.
  • Place the peppers under the broiler until charred and blistered, approximately 10 minutes, remember to flip them midway. Transfer the peppers to a sealed plastic bag immediately after removing from the oven. Let them steam for 15 minutes.
  • Peel peppers by gently scraping with a spoon or your fingers. Make a slit along the length of each pepper, then remove and discard seeds and veins. Set peppers aside.
  • Preheat a skillet over medium heat. Cook chorizo for 2 to 3 minutes until browned. Add squash blossoms and cook until meat is crumbly and blossoms are wilted, about 5 to 7 minutes. Add black beans and corn, cook for an additional 1 to 2 minutes. Remove from heat and stir in Mexican cheese.
  • Gently fill the peppers with the chorizo mixture, being mindful not to overfill to allow for full closure of the peppers. Set aside.
  • Separate egg whites and yolks into 2 bowls. Stir in 1 tablespoon of flour into the yolks to create a smooth paste. With an electric mixer, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the yolk mixture to maintain their fluffy texture.
  • Spread a cup of flour on a plate. Coat stuffed peppers with flour, ensuring all sides are fully covered. Next, dip the flour-coated peppers into the egg mixture, ensuring the entire pepper is completely coated.
  • Preheat oil in a deep-fryer or heavy pan to 350°F (175°C).
  • Fry each pepper until golden brown in hot oil for 2 to 4 minutes, then place on a wire rack to drain excess grease.
  • Arrange cooked poblanos on individual plates, drizzle generously with walnut sauce, sprinkle with pomegranate seeds and fresh cilantro. Enjoy your beautifully plated dish.

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