Chiles en Nogada
Chiles en Nogada is a traditional Mexican dish consisting of roasted poblano peppers stuffed with a mixture of ground meat, fruits, and spices, topped with a creamy walnut sauce and garnished with pomegranate seeds.
Ingredients - Serves 6
- Fresh parsley - For garnish
- Pomegranate seeds - 1/2 cup
- Sugar - 1 tablespoon
- Cream cheese - 4 ounces
- Milk - 1/2 cup
- Walnuts - 1 cup
- Salt and pepper - To taste
- Cloves - 1/4 teaspoon
- Cinnamon - 1/2 teaspoon
- Almonds - 1/4 cup, chopped
- Raisins - 1/4 cup
- Peach - 1, peeled, pitted, and finely chopped
- Pear - 1, peeled, cored, and finely chopped
- Apple - 1, peeled, cored, and finely chopped
- Garlic - 3 cloves, minced
- Onion - 1 medium, finely chopped
- Ground pork - 1/2 pound
- Ground beef - 1 pound
- Poblano peppers - 6
Let's Get Started
- Preheat the oven to 400°F.
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place the roasted peppers in a plastic bag and let them steam for 10 minutes. Peel off the skin, make a small slit on one side, and remove the seeds and membranes.
- In a large skillet, cook the ground beef and pork over medium heat until browned. Add the onion and garlic and cook until the onion is translucent.
- Add the chopped apple, pear, peach, raisins, almonds, cinnamon, cloves, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
- Stuff each roasted poblano pepper with the meat and fruit mixture. Place the stuffed peppers in a baking dish.
- In a blender, combine the walnuts, milk, cream cheese, and sugar. Blend until smooth and creamy.
- Pour the walnut sauce over the stuffed peppers in the baking dish.
- Bake for 20-25 minutes, or until the sauce is bubbly and slightly browned.
- Garnish with pomegranate seeds and fresh parsley before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 25g
- Sodium: 800mg
- Sugar: 10g
