Best 2 Poblano Chile And Pumpkin Seed Stuffing Recipes

In the realm of culinary delights, Poblano Chile and Pumpkin Seed Stuffing stands as a beacon of savory flavors and vibrant colors, tantalizing taste buds and hearts alike. This traditional Mexican dish, also known as Relleno de Poblano, is a symphony of textures and tastes, featuring roasted poblano chiles stuffed with a delectable filling of sautéed vegetables, aromatic herbs, spices, and the nutty crunch of toasted pumpkin seeds. Served alongside a rich tomato sauce or creamy salsa, this dish embodies the essence of Mexican cuisine, combining the smoky heat of chiles with the sweetness of roasted pumpkin seeds and the tangy freshness of herbs. Discover the secrets behind this culinary masterpiece with our collection of carefully curated recipes, each offering a unique twist on this classic dish. From traditional preparations to modern interpretations, embark on a culinary journey that will leave you craving for more.

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CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)

Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce) image

This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have all your ingredients!

Provided by mega2408

Categories World Cuisine Recipes Latin American Mexican

Time 1h35m

Yield 8

Number Of Ingredients 23

Ingredients

8 poblano peppers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 ¾ pounds ground pork
2 cups peeled, seeded, and chopped tomatoes
1 ripe plantain, chopped
1 apple, chopped
1 fresh peach, chopped
1 bunch fresh parsley, chopped
2 tablespoons chopped candied orange peel
2 tablespoons pine nuts
2 tablespoons raisins
2 tablespoons blanched almonds, chopped
4 whole cloves, ground
salt and pepper to taste
2 ½ cups chopped walnuts
1 ¾ cups milk
¾ cup soft goat cheese
1 tablespoon white sugar
1 (1 inch) piece cinnamon stick
1 ½ cups pomegranate seeds
½ cup chopped fresh parsley

Steps:

Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

Nutrition Facts : Calories 724.3 calories, Carbohydrate 41.4 g, Cholesterol 85.5 mg, Fat 50.5 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 226.7 mg, Sugar 22.7 g

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
Arrange the chiles on a serving platter, spoon the sauce on top and serve.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around for things while you're cooking.
Toast the Pumpkin Seeds: Toasting the pumpkin seeds brings out their flavor and makes them more crunchy. You can toast them in a skillet over medium heat or in a preheated oven at 350°F for about 5 minutes.
Use Fresh Poblano Chiles: Fresh poblano chiles have the best flavor. If you can't find fresh poblanos, you can use dried poblanos, but they will need to be rehydrated before using.
Roast the Poblano Chiles: Roasting the poblano chiles brings out their smoky flavor. You can roast them over an open flame, on a grill, or in a preheated oven at 400°F for about 15 minutes.
Use Good-Quality Broth: The broth you use will make a big difference in the flavor of the stuffing. Use a good-quality chicken or vegetable broth, or make your own if you have the time.
Don't Overstuff the Poblano Chiles: The poblano chiles should be stuffed loosely, so that the stuffing has room to expand as it cooks. If you overstuff them, the stuffing will be dense and dry.
Bake the Stuffed Poblano Chiles: The stuffed poblano chiles can be baked in a preheated oven at 350°F for about 30 minutes, or until the stuffing is heated through.

Conclusion:

This poblano chile and pumpkin seed stuffing is a delicious and festive dish that is perfect for any occasion. The poblano chiles are roasted until they are smoky and flavorful, and the pumpkin seeds add a crunchy texture. The stuffing is made with a combination of cornbread, bread cubes, and vegetables, and it is seasoned with a variety of herbs and spices. The stuffed poblano chiles are then baked until the stuffing is heated through. This dish is sure to impress your guests, and it is a great way to use up leftover cornbread and bread cubes.