A recipe that celebrates Mexico's Independence Day: Chiles en Nogada

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.

Char the chiles over an open flame or on a grill until the skin is blistered.

Place the charred chiles in a plastic bag and let them steam for about 10 minutes to loosen the skin.

Peel the chiles carefully to remove the skin.

Prepare a filling using a combination of ground seasonal fruits and spices.

Use green walnuts for the sauce, meticulously peeling them before use.

Blend the peeled walnuts with a little salt and sugar until smooth.

Pour the walnut sauce over the stuffed chiles and top with pomegranate and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens