Chiles Enogadas

12 large green chiles, for stuffing

1 tablespoon butter or vegetable oil

1½ pounds ground veal

3 garlic cloves

½ onion, diced

1 tablespoon toasted pine nuts

½ peach, coarsely chopped

¼ plantain peeled and coarsely chopped

1 apple, peeled, cored and coarsely chopped

3 tablespoons raisins, softened in warm water

3 tablespoons unsalted almonds, chopped

¼ teaspoon cinnamon

Pinch of nutmeg

¼ teaspoon cumin

Salt and pepper

5 eggs, separated

1½ cups crema or sour cream

½ cup evaporated milk

1 teaspoon sherry wine

½ cup finely chopped walnuts

1 pomegranate, seeds separated

2 tablespoon of chopped parsley

Roast the chiles and remove the skin and seeds. Heat the oil or lard over medium heat in a large pan. Add in the veal and brown until nearly done. Add in the garlic, onion, peach, plantain, apple, raisins, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes season with salt and pepper to taste.Stuffed the chiles with equal portion of the stuffing making sure the chile can close.In a medium bowl, beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt. Dip each stuffed chile in the egg mixture and fry until golden brown.In another bowl, blend or mix the crema, walnuts, sherry wine and evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds and chopped parsley.Serves 12.Chef Jose Luna, Salsa 17, Arlington Heights