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Chiles En Nogada appetizers, hot and spicy, latin american, central american 1 cup grated sharp cheddar cheese 1 cup grated Swiss cheese 1 cup ricotta cheese 1 1/2 cups finely shredded cooked lean ham 1 tablespoon finely minced seeded fresh hot chil; or more to taste 1/2 cup dried currants 1/2 cup slivered blanched almonds 1 tablespoon dark brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground cumin salt; to taste minced small fresh hot chiles; optional 8 canned whole peeled green chiles; * see note drain oil for coating pan Whipped Cream Sauce; see recipe 2 tablespoons fresh pomegranate seeds; for garnish 1 tablespoon coarsely chopped cilantro; for garnish In a large bowl mix together all ingredients except salt, fresh chiles, canned chiles, oil, sauce, and garnishes. Taste and adjust seasonings. Preheat oven to 350 degrees. Gently pack each chile with stuffing. Place stuffed chiles on a lightly oiled baking dish. Bake until cheeses have melted (no more than 10 minutes). Remove from oven and arrange on a serving platter. Make Whipped Cream Sauce. NOTES : Separate chiles on a flat work surface. Run a finger inside each chile to open, being careful not to tear. To serve, spoon sauce over stuffed chiles. Garnish with pomegranate seeds and cilantro and serve immediately. Yield: 4 to 6 servings. 2536 1466 0 3650 2607 0 18 0 0 0 0 0 2607 2607 0 0 0 4539 383 Contributor: © 1995 Cole Group, Inc. Yield: 6 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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