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Ingredients

• 8 pablano chilis *
• 1 lb ground beef
• ¼ cup onion; chopped
• 2 cups tomatoes, chopped
• 1 apple **
• 1 banana, peeled & sliced
• 1 jalapeno chili ***
• 1 clove garlic, finely chopped
• 1 cup raisins
• ¼ cup almonds, slivered
• 2 tbsp green olives, chopped
• 1 tbsp capers
• ¾ tspn cinnamon
• ½ tspn salt
• ¼ tspn cumin seed
• ¼ tspn oregano
• pepper, freshly ground
• 4 large eggs, separated
• flour, unbleached
• vegetable oil
• pomegranate seeds or raisins
• fresh cilantro, snipped
  Walnut Sauce
• 1 cup walnuts, ground
• 1 cup dairy sour cream
• ½ cup chicken broth
  * Chilis should be roasted and peeled
  ** Use an all purpose cooking apple that is unpeeled and sliced.
  *** Chile should be seeded and finely chopped.

1. Cut a lengthwise slit down one side of each pablano chili
2. Carefully remove the seeds and membranes and set aside.
3. Cook and stir ground beef and onion in a 10" skillet until beef is brown and drain.
4. Stir in remaining ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro.
5. Cover and simmer for 15 minutes.
6. Fill chilis with beef mixture. Cover and refrigerate for an hour.
7. Beat egg whites in a large bowl until stiff. Beat egg yolks and fold them into the egg whites.
8. Coat filled chilis with flour; dip into the egg mixture.
9. Heat ¼" of oil in an 8-inch skillet until hot. Cook chilis, one at a time, in the oil, turning once, until puffy and golden, about 2 minutes on each side; drain.
10. Place on cookie sheet and keep warm in a 200°F oven.
11. Prepare Walnut Sauce and spoon over the chilis
12. Sprinkle with pomegranate seeds and cilantro. Serve hot.
    
    Walnut Sauce
    Mix all ingredients.
    
    

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