Chile Rellenos with Walnut-Pomegranate Sauce

Last night I made chile rellenos that used no ingredients from our CSA. I had an idea I wanted to enter in a recipe contest, but I forgot that the contest closed at 12 am EST and by the time I was ready to type in my recipes it was too late to enter! But since they came out pretty well, I thought I'd post them anyway. I made roasted poblanos with walnut-pomegranate sauce (inspired by the Persian stew), and jalapenos with coconut sauce. I originally was thinking of cornmeal-crusting the jalapenos and frying them, but when I roasted them they were too soft to do that. If you haven't roasted chiles before, it's super easy-- just put them under the broiler, turn them over when the skin blackens, then take them out when the other side is blackened. Put them in a big bowl and cover it with saran wrap, then leave it alone for 10-15 minutes. This will make it easier to peel the skin off.

Filling: Fresh mozzarella, sundried tomatoes, corn kernels, cilantro, garlic, cayenne. Stuff roasted chiles with filling and bake for 5-10 minutes or until cheese is melted.

Walnut- Pomegranate sauce: Sautee 2 cups sliced onion until soft, then add 1/2 tsp cinnamon, 1 cup ground walnuts, 1 cup vegetable broth, 1/4 cup pomegranate molasses, and 1/4 cup tomato sauce. Simmer until thick.

Coconut Sauce -- Reduce 1/3 cup rum over high heat, then add 1 can coconut milk, 1 tsp sugar, 1/4 cup tomato sauce, 1/4 cup chopped cilantro. Reduce to a thick sauce.

I think the best thing about this meal was the coconut sauce. It would be really good with chicken, shrimp, or something crispier (like cornmeal crusted jalapenos).