Chile Rellenos En Nogada

• 2 slices day-old bread
• 3/4 cup milk
• 1/2 cup pecans, finely chopped
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• salt
• Stuffed Peppers
• 6 poblano peppers
• 1 lb ground beef (or 1/2 pound each ground beef and ground pork)
• 1 large tomatoes, diced (or 2/3 cu diced canned tomatoes)
• 1 tablespoon onion, chopped
• 1/2 cup pecans, coarsely chopped
• 1/2 cup raisins, soaked in water
• 1/2 cup monterey jack cheese, shredded
• 1/2 banana, mashed (optional)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• salt
• pomegranate seeds (optional)

1. In a shallow bowl, soak bread in milk. Mix pecans and cream cheese; add to bread with sugar, cinnamon and salt. Chill until serving.
2. Preheat oven to 500 degrees F. Roast the peppers for 10-15 minutes, turning on all sides until blistered and blackened. Meanwhile in a skillet, brown the meat. Add tomatoes and onion; saute for 2-3 minutes. Stir in pecans, raisins, cheese, (banana, if desired), cinnamon, cloves and salt; set aside.
3. Place peppers in a paper bag; let stand for 5-10 minutes. Reduce oven to 350 degrees F. Remove one pepper at a time and peel charred skin (do not wash); slit lengthwise and remove seeds. Carefully fill each pepper with meat mixture. Place on a baking sheet. Bake for 30 minutes or until heated through. Serve with chilled sauce. Sprinkle with pomegranate seeds if desire.

bread, milk, pecans, cream cheese, sugar, ground cinnamon, salt, peppers, peppers, ground beef, tomatoes, onion, pecans, raisins, monterey jack cheese, banana, cinnamon, ground cloves, salt, pomegranate seeds

Taken from www.food.com/recipe/chile-rellenos-en-nogada-481302 (may not work)