CHILES en NOGADA recette- Une des MEILLEURES SPÉCIALITÉS de la CUISINE MEXICAINE

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.

Prepare the filling by blending tomatoes, onion, and garlic together.

In a skillet, cook the ground meat, then add the prepared tomato sauce and cook for 15 minutes.

Add diced apples, peaches, and pears to the meat mixture and cook for an additional 5 minutes.

Incorporate dried fruits into the mixture and cook for another 5 minutes.

Grill the poblano peppers until they are charred black, then place them in a plastic bag for 10 minutes to steam.

For the nogada sauce, soak walnuts in hot water for 1 hour to remove the bitter skin, then place them in cold milk to prevent oxidation.

Blend the soaked walnuts with almonds, cream, sugar, and salt until smooth.

Remove the seeds from the pomegranate and set aside.

Stuff the roasted poblano peppers with the meat mixture and top with the nogada sauce and pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens