4 Poblano peppers
3 T. Canola Oil

3 T. Vegetable Oil
1 lb. ground beef
2 T. Tomato Paste
2 tsp. dried Mexican oregano
1 tsp. ground cumin
3 cloves garlic, minced
1 large onion, diced
Salt and pepper to taste
1/4 C. dried apricots, diced
1/4 C. dried currants
1 ripe plantain, peeled and diced
1 green apple, peeled and diced

1/2 C. blanched slivered almonds
4 C. Milk, divided
6 oz. queso fresco
1/2 C. Sour Cream
1 small clove garlic
1 lime, zested and juiced

Chopped fresh cilantro (garnish)
Pomegranate arils (garnish)

Preheat oven to 425ËšF. Coat peppers with oil and place on a baking sheet. Roast for about 10 minutes, turning occasionally until peppers are blistered. Place peppers in a large bowl and cover with a towel to steam. Remove towel when peppers are cool enough to handle. Using a paring knife, gently make a slit across the top of pepper and remove and discard seeds and ribs. To prepare filling, brown beef in oil in a large saucepan over medium high heat. Add tomato paste, oregano, cumin, garlic and onions; season with salt and reduce heat to medium-low. Add apricots, currants, plantain and apple; cook for about 10 minutes or until fruit is cooked through and mixture is thick, stirring occasionally. Remove from heat and season with salt and pepper. To prepare sauce, place almonds and 2 C. milk in a small saucepan and bring to boil. Reduce heat to simmer for 10 minutes. Remove from heat and carefully puree almond and milk mixture, remaining milk, queso fresco, sour cream, garlic, salt, pepper and lime juice in a blender.* Place peppers in a baking dish and stuff with filling. Bake for 15 minutes. Transfer to serving plates and top with almond cream sauce. Garnish with pomegranate seeds and cilantro, if you like. *Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.