CHILES EN NOGADA (STUFFED POBLANO CHILE PEPPERS)
A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!
Provided by Lucy Loo
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 23
Steps:
- Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
- In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
- Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
- To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.
Nutrition Facts : Calories 942.3 calories, Carbohydrate 30.3 g, Cholesterol 152.9 mg, Fat 81 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 31.4 g, Sodium 375.2 mg, Sugar 18.7 g
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Farhana Farhanakousar
[email protected]This dish was a bit too sweet for my taste, but I was able to balance out the flavors by adding a little bit of sour cream.
Pete Jones
[email protected]I would love to try this recipe with different fillings, such as shrimp or vegetables.
Muneeb Mehar
[email protected]This recipe is a great way to use up leftover turkey or chicken.
Alfred Long
[email protected]I'm not sure if I'll make this dish again, but I'm glad I tried it.
Soyon Ahemed
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort.
Abdul Wahab Mangrio
[email protected]I highly recommend this recipe to anyone who loves Mexican food or is looking for a new and exciting dish to try.
John Fourie
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser.
Kalungi Aminah
[email protected]I would definitely make this dish again, but I would make a few changes next time.
Mendi Evelyn
[email protected]Overall, I really enjoyed this recipe. The chiles en nogada were delicious and beautiful, and they were a hit with my family and friends.
Faraz Gamer 786
[email protected]The sauce was a bit too runny for my liking, but I was able to thicken it up by adding a little cornstarch.
Whaashief Preston
[email protected]The chiles en nogada were a bit too spicy for my taste, but I was able to tone down the heat by using a milder variety of poblano peppers.
Britney Carolyn
[email protected]I'm not a huge fan of goat cheese, but I loved it in this dish. It added a tangy, creamy flavor that balanced out the sweetness of the sauce.
Maori_Boy_1978
[email protected]This recipe was a bit challenging, but it was so worth it! The chiles en nogada were absolutely delicious and looked so impressive on the plate.
Carlosdavid Rodriguez
[email protected]I used ground turkey instead of beef in the filling, and it turned out great. This dish is really versatile, so feel free to experiment with different ingredients.
Md Safiben
[email protected]The walnut sauce was the star of the show. It was rich and creamy, with just the right amount of sweetness.
Bilawal soomro
[email protected]I'm not usually a fan of poblano peppers, but they were perfect in this dish. They were mild enough to not be overpowering, but they still had a bit of a kick.
Rahmanullah Liwal
[email protected]The chiles en nogada was a bit more work than I expected, but it was totally worth it. The end result was a stunning and delicious dish that everyone at the table loved.
Degbe Boga
[email protected]I made this for a party and it was a huge hit! Everyone loved the unique flavor and beautiful presentation.
Bridget Hopson
[email protected]This dish was an absolute delight to make and even better to eat! The combination of sweet, savory, and spicy flavors was perfect, and the poblano peppers were the perfect vessel for all the delicious fillings.