Name: Squash Blossom Chile Relleno with Walnut Cream Sauce
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: Shelled walnut halves - 1 cup; Milk, or more as needed, divided - 2 cups; Crumbled queso fresco - ¼ pound; Sour cream - 1 ½ cups; White sugar - 1 ½ tablespoons; Ground cinnamon - ¼ teaspoon; Poblano peppers - 6; Chorizo sausage - 1 pound; Squash blossoms, chopped - 1 cup; Black beans, rinsed and drained - ½ cup; Whole kernel corn, drained - ½ cup; Shredded Mexican cheese blend - 1 ½ cups; Eggs, separated - 3; All-purpose flour - 1 tablespoon; All-purpose flour - 1 cup; Vegetable oil for frying - 1 cup; Pomegranate seeds, or to taste - 1 teaspoon; Chopped fresh cilantro, or to taste - 1 teaspoon

Ingredients for - Squash Blossom Chile Relleno with Walnut Cream Sauce

1. Shelled walnut halves 1 cup

2. Milk, or more as needed, divided 2 cups

3. Crumbled queso fresco ¼ pound

4. Sour cream 1 ½ cups

5. White sugar 1 ½ tablespoons

6. Ground cinnamon ¼ teaspoon

7. Poblano peppers 6

8. Chorizo sausage 1 pound

9. Squash blossoms, chopped 1 cup

10. Black beans, rinsed and drained ½ cup

11. Whole kernel corn, drained ½ cup

12. Shredded Mexican cheese blend 1 ½ cups

13. Eggs, separated 3

14. All-purpose flour 1 tablespoon

15. All-purpose flour 1 cup

16. Vegetable oil for frying 1 cup

17. Pomegranate seeds, or to taste 1 teaspoon

18. Chopped fresh cilantro, or to taste 1 teaspoon

How to cook deliciously - Squash Blossom Chile Relleno with Walnut Cream Sauce

1 . Stage

Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.

2 . Stage

Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.

3 . Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

4 . Stage

Place poblano peppers onto the prepared baking sheet.

5 . Stage

Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.

6 . Stage

Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.

7 . Stage

Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.

8 . Stage

Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.

9 . Stage

Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.

10 . Stage

Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.

11 . Stage

Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).

12 . Stage

Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.

13 . Stage

Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.