Chile Rellenos En Nogada - cooking recipe

Ingredients

2 slices day-old bread
3/4 cup milk
1/2 cup pecans, finely chopped
1 (8 ounce) package cream cheese, softened
1 tablespoon sugar
1 teaspoon ground cinnamon
salt
Stuffed Peppers
6 poblano peppers
1 lb ground beef (or 1/2 pound each ground beef and ground pork)
1 large tomatoes, diced (or 2/3 cu diced canned tomatoes)
1 tablespoon onion, chopped
1/2 cup pecans, coarsely chopped
1/2 cup raisins, soaked in water
1/2 cup monterey jack cheese, shredded
1/2 banana, mashed (optional)
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
salt
pomegranate seeds (optional)

Preparation

In a shallow bowl, soak bread in milk. Mix pecans and cream cheese; add to bread with sugar, cinnamon and salt. Chill until serving.
Preheat oven to 500 degrees F. Roast the peppers for 10-15 minutes, turning on all sides until blistered and blackened. Meanwhile in a skillet, brown the meat. Add tomatoes and onion; saute for 2-3 minutes. Stir in pecans, raisins, cheese, (banana, if desired), cinnamon, cloves and salt; set aside.
Place peppers in a paper bag; let stand for 5-10 minutes. Reduce oven to 350 degrees F. Remove one pepper at a time and peel charred skin (do not wash); slit lengthwise and remove seeds. Carefully fill each pepper with meat mixture. Place on a baking sheet. Bake for 30 minutes or until heated through. Serve with chilled sauce. Sprinkle with pomegranate seeds if desire.