Tzimmes Stuffed In Chilies |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These are incredible. I got this recipe from the Waggoner Estate in Wills Point, Texas and have made it several times. We love it and hope you do as well. Enjoy Ingredients:
3/4 pound pitted prunes |
6 medium peeled carrots cut in chunks |
3 medium sweet potatoes peeled and diced |
6 tablespoons honey |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1 tablespoon lemon juice |
1/4 cup orange juice |
2 tablespoons chopped fresh coriander |
12 green or red anaheim chilies |
Directions:
1. Mix all ingredients except coriander and chilies in a greased baking dish.
2. Cover and bake in a preheated 250 oven stirring occasionally for 2 hours then let cool.
3. Using a fork or potato masher mash the mixture coarsely with chopped coriander
4. Place chilies on a cookie sheet in a preheated 450 oven and roast 20 minutes turning often.
5. Remove to a plastic or paper bag and leave until cool then peel off skin.
6. With sharp knife make a slit from bottom of the stem to the point of each chili.
7. Gently scrape out seeds and rinse inside of chilies then pat dry and stuff with potato mixture.
8. Bake in a preheated 350 oven for 15 minutes.
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