Green Chiles Stuffed With Almonds And Raisins

• 15 to 18 fresh green New Mexico or Anaheim chiles
• 1/3 cup plus 3/4 cup slivered almonds
• 1 tablespoon olive oil
• 8 large garlic cloves, divided
• 3/4 cup chopped onion
• 1 pound ground beef
• 1 1/2 teaspoons salt, divided
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/3 cup raisins
• 1/2 cup plain dried bread crumbs
• 2 tablespoons chopped fresh oregano
• 8 ounces queso fresco, crumbled (see Notes)
• 1 can (28 oz.) crushed tomatoes
• 2 tablespoons honey

1. Slice off chile stems. With a spoon or melon baller, reach into chiles to scoop out and discard seeds and white membranes (avoid slitting chiles); set chiles aside. Preheat oven to 375u0b0.
2. In a large frying pan over medium-low heat, toast all the almonds, stirring often, until golden brown and fragrant, 8 to 10 minutes. Transfer to a bowl and set aside.
3. Add oil to pan and increase heat to medium-high. Mince 4 garlic cloves and add to pan along with onion. Cook, stirring often, until onion is translucent, about 3 minutes. Add beef, 1 tsp. salt, the cinnamon, cumin, and pepper and cook, breaking up beef with a wooden spoon, until beef is cooked through, about 10 minutes. Add raisins and cook, stirring, 3 minutes. Add bread crumbs, oregano, 1/3 cup toasted almonds, and queso fresco. Cook, stirring, 2 minutes; remove from heat.
4. Carefully pack each chile with filling. Arrange chiles in a large baking pan and bake 35 to 45 minutes, or until chiles are browned and beginning to blister.
5. Meanwhile, make sauce: In a large frying pan over medium heat, bring tomatoes, honey, remaining 4 garlic cloves, and remaining 1/2 tsp. salt to a gentle simmer. Cook until most of the liquid is evaporated, about 15 minutes. Stir in remaining 3/4 cup toasted almonds. Transfer to a blender, add 1/2 cup water, and whirl sauce until very smooth, about 1 minute. Drizzle sauce over chiles and serve warm.
6. Note: Nutritional analysis is per serving.
7. Cooking with chiles
8. This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles-roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.) Canned green chiles just don't cut it here.
9. See aAAFinding New Mexico Chiles,aAA (below) for mail-order sources.
10. Finding New Mexico chiles
11. Native Seeds/SEARCH. Grow northern New Mexico chiles from heirloom seeds. www.nativeseeds.org or 866/622-
12. New Mexican Connection. We couldn't find a reliable mail-order source for roasted northern green chiles, but we did find good roasted Sandia chiles here. $56 for 5 lbs., including shipping; www.newmexicanconnection.com or 800/933-
13. Santa Fe Farmers Market. The best place to find northern New Mexico chiles, both fresh and dried. Various locations and hours; contact www.santafefarmersmarket.com or 505/983-

mexico, almonds, olive oil, garlic, onion, ground beef, salt, ground cinnamon, ground cumin, freshly ground black pepper, raisins, bread crumbs, fresh oregano, queso fresco, tomatoes, honey

Taken from www.myrecipes.com/recipe/green-chiles-stuffed-with-almonds-raisins (may not work)