Chiles en NOGADA Recipe | Stuffed peppers with a white cream sauce

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.

Soak almonds and walnuts in hot water for 10 to 15 minutes to remove skins.

Soak almonds and walnuts in 3/4 cup of milk until ready to blend.

Roast poblano peppers for 8 to 10 minutes, keeping the stem on.

Place roasted peppers in a dish to sweat for 3 minutes, then make a small slit to remove seeds carefully.

Roast tomatoes for 4 to 5 minutes, then blend until smooth and set aside.

Peel and chop the fruit (apple, pears, peaches, plantain) into small cubes, placing apple and pears in lime water to prevent oxidation.

Heat 2 tablespoons of oil in a skillet over medium heat.

Add chopped onion and garlic to the skillet and cook for about 4 minutes until translucent.

Add ground pork, ground beef, blended tomatoes, sherry cooking wine, salt, sugar, cinnamon, black pepper, clove, thyme, raisins, pine nuts, chopped almonds, apple, pears, peaches, and plantain to the skillet.

Mix well and cook on medium-low heat for 30 to 45 minutes until the fruit is soft and liquid has evaporated, stirring periodically.

Fill each poblano pepper with the meat mixture, packing it well.

Roll each stuffed pepper in flour to help the egg batter adhere.

Separate egg whites and yolks; beat egg whites until soft peaks form.

Incorporate egg yolks into the egg whites gradually, folding gently to maintain fluffiness.

Dip each stuffed pepper in the egg batter and fry in hot oil until golden.

Blend soaked almonds and walnuts with milk, Mexican table cream, sherry cooking wine, sugar, and cinnamon until smooth for the nogada sauce.

Plate by ladling sauce into a casserole dish, placing stuffed peppers on top, and adding more sauce over them.

Garnish with fresh pomegranate seeds and finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens