Vegetarian Chile in Avocado Nogada Sauce

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Servings:

• Recipe serving size: 1 stuffed chile
• Number of servings: Adjust Reset

Ingredients:

• For Stuffed Poblano:

• 4 poblano peppers, halved and seeds/membranes removed
• 1 Tbsp. olive oil
• 1/2 cup onion, chopped
• 1 medium tomato, diced
• 1 (15 oz.) can of no added salt black beans, drained and rinsed
• 1 tsp. garlic powder
• 1/4 tsp. salt
• 1 tsp. chili powder (optional)

• For Avocado Nogada Sauce:

• 1/2 ripe, fresh avocado, halved, pitted and peeled
• 3/4 cup walnuts
• 3 oz. queso fresco
• 1 cup nonfat milk
• 1/4 cup plain, nonfat Greek yogurt
• 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. ground cinnamon

• For Topping:

• 1/2 cup fresh pomegranate arils
• 1 Tbsp. cilantro leaves, chopped

Instructions:

1. For Stuffed Poblano:

2. Preheat oven to 350°F. degrees. Spray a large baking sheet with non-stick spray and arrange halved poblano peppers cut side down. Bake for 10 to 15 minutes while you prepare the filling.
3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Remove from heat and stir in tomato, black beans, garlic, salt and chili powder, if using.
4. Remove poblano peppers from the oven and lay cut side up. Spoon about ¼ cup of the filling into each half of the pepper and return to oven for another 7 to 10 minutes. Allow to cool while you prepare the Avocado Nogada Sauce.

1. For Avocado Nogada Sauce:

2. Add all the sauce ingredients to a blender or food processor and process until thoroughly pureed. Set aside at room temperature until ready for assembly.

1. For Assembly:

2. Arrange poblanos on a serving platter or plate, spoon about ¼ cup of Avocado Nogada Sauce over each pepper. Top each pepper with pomegranate arils and cilantro leaves, dividing evenly. Serve warm.

Notes & Tips: