Chiles Rellenos with Shrimp, Rice and Goat Cheese in Walnut Sauce
Serves 6

You may use green bell peppers for this recipe if you prefer less heat.

6 fresh poblano chiles
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 lb. shrimp, peeled and deveined
1 14 oz. can chopped tomatoes
2 cups cooked rice
4 oz. goat cheese, crumbled
2 eggs separated
flour
vegetable oil for sautéeing and frying

Sauce:
1 cup walnuts, finely ground
8 oz. cream cheese, softened
1 cup light cream
1 Tblsp sugar
pinch of cinnamon
salt

Garnish:
seeds from 1 pomegranate
cilantro leaves

Char the chiles over a gas flame or under a hot broiler, turning to blacken all over. Place chiles in a bowl and cover with plastic wrap for about 15 minutes. Remove and allow to cool. Peel off the blackened skin, being careful not to tear the flesh.

Cut a slit down the length of each pepper, stopping 1/2 inch from the bottom. Scrape out ribs and seeds. Set aside.

Cook the onion and garlic in 2 tablespoons of oil over medium heat until translucent. Add the shrimp and cook until done, about 5 minutes. Add the tomatoes and cook until most of the liquid has evaporated. Remove from the heat and add the goat cheese and rice.

Walnut Sauce:
Combine all ingredients in the bowl of a food processor. Process until smooth. Salt to taste.

Frying the peppers: Divide the stuffing between the 6 peppers, carefully closing each one.

Beat the egg whites until they form stiff peaks. Beat the yolks lightly with 1/2 teaspoon of salt and fold into the whites. Dip each pepper in flour and then in the egg mixture. Heat enough oil in a heavy skillet to cover at least 1/2 inch. Fry the peppers in more than one batch so as not to crowd the pan, until they are golden all over. Drain on paper towels.

The peppers may be warmed in the oven if needed, at this point. To serve, place the peppers on a platter, mask with the walnut sauce and garnish with the pomegranate seeds and cilantro leaves.

Featured Recipe: November/December - Issue No. 3