Stuffed Poblano with Walnut Cream — Chiles en Nogada
Pueblan poblano chile stuffed with picadillo of pork and beef, dried fruit, almonds, and aromatics, blanketed in cool walnut cream sauce and topped with pomegranate seeds, fresh parsley, and tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion, mince garlic, chop tomatoes, almonds, candied citron, plantain, pear, and apple. Soak 120g walnuts in milk 10 minutes. Have cinnamon, cloves, oregano, salt, and pepper measured. Preheat oven to 200C (400F).
Char
Char poblanos over flame 8 minutes, turning every 2 minutes until blackened. Steam covered 5 minutes. Peel under cold water, leaving whole. Slice 7cm slit lengthwise in each chile, gently scoop seeds without tearing.
Saute
Heat 2 tbsp oil over medium-high 1 minute. Add ground pork and beef, break apart, cook 5-6 minutes until deeply browned. Add onion and garlic, cook 3 minutes until translucent. Reduce heat to medium.
Build
Add tomatoes, almonds, raisins, citron, plantain, pear, apple, cinnamon, cloves, oregano, salt, pepper. Cook 6-7 minutes until fruit softens and picadillo becomes glossy and fragrant. While picadillo cooks, drain walnuts and blend with crema, goat cheese, sherry, and a pinch of salt 90 seconds until smooth.
Stuff
Gently pack picadillo into poblanos through the slits until chiles hold their shape. Place in baking dish and bake on middle rack 8-10 minutes until heated through. Char tortillas over flame 20 seconds per side.
Plate
Lift chiles onto plates. Spoon walnut cream sauce generously over to blanket completely. Scatter pomegranate seeds and parsley across in flag colors. Serve with tortillas.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.