El platillo de Reyes!!! Como preparar Chiles en Nogada! LA COCINA DEL ABUELO

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.

Roast the poblanos until charred and place them in a plastic bag to steam.

Peel the charred skin off the poblanos and remove the seeds carefully.

Sauté the onion and garlic in a skillet until translucent, about 5 minutes.

Add the ground beef and pork to the skillet and cook until browned, stirring frequently.

Incorporate diced salad tomatoes, chopped apple, pear, peaches, and plantain into the meat mixture.

Season with sugar and ground cinnamon, then simmer for 10 minutes to meld flavors.

Stuff each roasted poblano with the meat mixture, packing it well.

Blend the walnuts, cow's milk, cow's cream, and cream cheese until smooth to create the nogada sauce.

Pour the nogada sauce over the stuffed poblanos on a serving platter.

Garnish with chopped parsley and pomegranate seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens