Chiles en Nogada with the World's Premier Culinary College

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are lower in heat and easier to find.

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat while chicken is often more affordable.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar flavor, while sunflower seeds are budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water can reduce costs.

Turn on the fire and dry roast the poblano chiles until completely blistered.

Peel the blistered chiles, ensuring all skin is removed as it is not digestible.

Make a slit in the chiles and remove the seeds, keeping the chiles intact.

In a 12-inch cast iron skillet, heat a little vegetable oil and sauté the white onion until translucent, without browning.

Add the ground beef and ground pork to the skillet and sauté until the meat is browned and fully cooked.

Add the diced tomatoes to the meat mixture and stir.

Add the diced plantains to the skillet first, as they take longer to cook, followed by the diced apple and pear.

Add the raisins, chopped candied pineapple, and chopped almonds to the mixture.

Season the mixture with a touch of cinnamon, salt, and sugar, then stir until combined and thickened.

Allow the stuffing to cool slightly before using it to stuff the chiles.

In a blender, combine the peeled walnuts, crema Mexicana, goat cheese, cream cheese, and a little milk to achieve a smooth consistency.

Stuff the chiles with the meat mixture using a small spoon, ensuring they are filled well.

Cover the stuffed chiles generously with the walnut sauce.

Garnish with chopped parsley to represent the green color of the Mexican flag.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens