Chiles Rellenos with Walnut Pomegranate Sauce
Ingredients
- 4 poblano chiles
- 1 1/2 cups fresh mozarrella, grated or diced
- 1 cup cooked corn kernels (frozen is fine)
- 1/2 cup sundried tomatoes, rehydrated or packed in olive oil, cut into strips
- 1/4 cup cilantro, chopped
- 3 cloves garlic, minced
- 1 teaspoon cayenne pepper
- 1/4 cup pomegranate molasses
- 1/4 cup tomato sauce
- 1/2 teaspoon cinnamon
- 2 cups onion, thinly sliced
- 1 cup walnuts, ground
- 1 cup vegetable or chicken broth
- 1 tablespoon canola oil
- 4 tablespoons fresh pomegranate seeds
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