Squash Blossom Chile Relleno with Walnut Cream Sauce

Submerge walnuts in milk within a bowl; refrigerate for a luxurious soak of 3 to 4 hours, or ideally overnight.

Drain the infused walnuts and introduce them to a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until impeccably smooth, gradually incorporating milk to achieve a velvety consistency. Reserve the sauce.

Position an oven rack approximately 6 inches from the heat source and ignite the broiler. Shield a baking sheet with aluminum foil.

Arrange poblano peppers on the prepared baking sheet.

Broil the peppers until their skins achieve a blackened, blistered perfection, approximately 10 minutes, ensuring a halfway rotation. Transfer them immediately to a sealed plastic bag for a 15-minute steaming session.

Gently remove the skins by scraping with a spoon or your fingertips. Incise a slit along each pepper’s length, then delicately remove seeds and veins. Set aside.

In a skillet over medium heat, sauté chorizo for 2 to 3 minutes. Introduce squash blossoms and continue until meat is browned and blossoms are wilted, approximately 5 to 7 minutes. Stir in black beans and corn; cook for an additional 1 to 2 minutes. Remove from heat and fold in Mexican cheese.

Meticulously stuff the peppers with the chorizo mixture, ensuring they can still be fully closed. Set aside.

Separate egg whites and yolks into distinct bowls. Whisk 1 tablespoon flour into the yolks to form a paste. Using an electric mixer, whip egg whites to stiff peaks. Gently fold the whites into the yolk mixture to preserve their airy volume.

Place 1 cup flour onto a plate. Dredge the stuffed peppers in flour, ensuring full coverage. Immerse the flour-coated peppers in the egg mixture for complete encapsulation.

Heat oil in a deep-fryer or heavy pan to 350 degrees F (175 degrees C).

Deep-fry each pepper in the hot oil until gloriously golden, approximately 2 to 4 minutes. Transfer to a wire rack to drain any excess oil.

Plate the cooked poblanos, cascade with walnut sauce, and garnish with pomegranate seeds and cilantro. Serve immediately.