Chiles En Nogada

Recipe Ingredients

1 cup	146g / 5.1oz	Grated sharp cheddar cheese
1 cup	146g / 5.1oz	Grated Swiss cheese
1 cup	146g / 5.1oz	Ricotta cheese
1 1/2 cups	355ml	Finely shredded cooked lean ham
1 tablespoon	15ml	Finely minced seeded fresh hot chiles - or more to taste
1/2 cup	31g / 1.1oz	Dried currants
1/2 cup	46g / 1.6oz	Slivered blanched almonds
1 tablespoon	15ml	Dark brown sugar
1/2 teaspoon	2.5ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground cloves
1/8 teaspoon	0.6ml	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	30ml	Fresh pomegranate seeds - for garnish
1 tablespoon	15ml	Coarsely chopped cilantro - for garnish

Recipe Instructions

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.

Source:
Cole Publishing Group Recipe Collection

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