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Vegetarian Chiles en Nogada

It could be you're entertaining a few friends on a Saturday night, celebrating a birthday or maybe you want to wow a new love. Whatever the occasion this fall, go with Chiles en Nogada.

This vegetarian version of Mexico's national dish – stuffed poblano chiles covered in walnut sauce and sprinkled with pomegranate seeds – is rich and hearty, with just the right amount of spice. And putting it together is surprisingly easy.

The presentation is also very forgiving – so if your roasted poblano chiles split and lose their shape (as mine often do), it doesn't prevent the end result from being stunning.

Still hesitant about trying the recipe? E-mail me with your questions, and I'll be happy to walk you through any concerns. Both the stuffed chiles and the sauce may be assembled a day ahead and refrigerated separately. About 30 minutes before dinner, remove both from the fridge. Bake the chiles, and serve the sauce lightly warmed or at room temperature.

Vegetarian Chiles en Nogada

Makes 12 chiles

• 12 large poblano chiles
• 2 tablespoons vegetable oil
• 1 medium-size white onion, chopped (about 11/2 cups)
• 2 pounds assorted mushrooms, coarsely chopped
• 5 cloves garlic, minced
• 2 fresh jalapeño or serrano chiles, stemmed and chopped
• 1 (20-ounce) can tomato puree
• 1 cup chopped toasted pecans
• 1/2 cup raisins
• 1/2 cup chopped dried mango or papaya
• 3 tablespoons oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon ground cinnamon
• Salt and pepper

WALNUT SAUCE AND GARNISH

• 2 cups low-fat sour cream or Mexican crema
• 1 cup chopped walnuts
• 1 tablespoon vegetarian Worcestershire sauce
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 fresh pomegranate, seeded (about 1/2 cup seeds)

To make Stuffed Chiles: Preheat oven to broil. Place chiles on an ungreased baking sheet. Broil 15 to 20 minutes, turning occasionally, or until blackened. Transfer to bowl, cover with towel and cool.

Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until transparent. Stir in mushrooms, garlic and jalapeños, and cook 10 to 15 minutes, or until mushrooms are brown and crispy. Add tomato puree, pecans, raisins, dried mango, oregano, thyme and cinnamon. Season with salt and pepper. Reduce heat to medium-low, cover and simmer 10 minutes. Set aside.

Peel chiles, then cut slits down sides, and remove seeds and veins. Fill with mushroom mixture, and set in large baking dish coated with cooking spray. Cover with foil, and refrigerate until party time.

To make Walnut Sauce: Put sour cream, walnuts, Worcestershire and garlic in a blender or food processor, and pulse until just combined but still chunky.

To serve: Preheat oven to 350 degrees. Heat chiles in their foil-covered dish for 15 to 20 minutes. Transfer to serving platter, top with Walnut Sauce and sprinkle with pomegranate seeds.

Per serving, 266 calories, 12 g protein, 12 g fat (2 g saturated), 30 g carbohydrates, 13 mg cholesterol, 266 mg sodium, 5 g fiber.

(Recipe created by Nancy Zaslavsky.)

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