Chiles en Nogada - Stuffed Poblano Pepper Recipe - Mexican Stuffed Peppers - Mexican Cuisine

ground meat

🥗Healthier: lean ground turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while chicken is often less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are healthier, while sunflower seeds provide a budget-friendly crunch.

sherry

🥗Healthier: white wine

💰Cheaper: apple cider vinegar

White wine maintains flavor, while vinegar is cost-effective.

almonds

🥗Healthier: cashews

💰Cheaper: peanuts

Cashews are creamy and healthier, while peanuts are economical.

Roast 5 poblano peppers on medium heat for 5 to 7 minutes until the skin bubbles and black spots appear on all sides.

Place the roasted peppers in a plastic bag to steam and make peeling easier.

Sauté onion and garlic in 2 tablespoons of olive oil for about 2 minutes without browning them.

Add ground beef to the skillet and cook until browned, seasoning with black pepper and salt.

Add almonds and pine nuts to the meat mixture and mix well.

Incorporate diced fruits and seasonings, including cinnamon and cumin, and let cook for about 15 minutes on medium heat.

Grind 2 whole cloves to add to the mixture.

Add fresh parsley at the end of cooking to prevent browning.

Prepare a sauce by pouring boiling water over walnuts and letting them soften for 5 to 7 minutes.

Blend softened walnuts with cream cheese, Mexican cream, a pinch of sugar, and salt until smooth, adding water as needed to reach desired consistency.

Remove seeds from the roasted poblano peppers and cut a slit on the softer side for stuffing.

Stuff the peppers with the cooled meat mixture, optionally using toothpicks to secure them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens