Mexican Stuffed Poblano Peppers with Walnut Cream Sauce

Chiles En Nogada Recipe

Overview:

Chiles En Nogada is a delightful Mexican dish that embodies a burst of flavors and colors, making it a true culinary masterpiece. This recipe yields a total of 8 servings, perfect for sharing with friends and family. With a cook time of 45 minutes and a prep time of 1 hour, you can have this delicious dish ready to impress in just under 2 hours!

Ingredients:

Let’s gather all the ingredients we need to create this culinary delight:

Instructions:

For the Sauce:

1. In a blender, combine queso fresco, sugar, walnuts, and pomegranate until smooth.
2. Remember, the sauce is to be served at room temperature, so do not heat it.

For the Filling:

1. In a large sauté pan, cook onion and garlic in oil over medium heat until golden brown.
2. Add the remaining ingredients (ground beef, cinnamon, cumin, raisins, and green olives) and cook until the beef is thoroughly done.
3. Stuff the poblano chiles with the meat mixture. You can use toothpicks to keep the chiles closed after stuffing them, or handle them very carefully.

For the Batter:

1. Beat egg whites until stiff peaks form.
2. In a separate bowl, beat the egg yolks well.
3. Fold the yolks into the beaten whites.
4. Sprinkle about 2 1/2 tablespoons of flour on top and fold it into the egg mixture.
5. Sprinkle a plate with a layer of flour and lay each stuffed chile in it.
6. Sprinkle more flour on top of the chiles so that they are thoroughly coated; this helps the batter adhere.

Frying the Chiles:

1. In a large sauté pan, heat about 1/4 inch of oil over medium-high heat.
2. When the oil is hot, pick up each floured chile by the stem and dip it in the batter, then gently lay it in the oil.
3. As the chiles fry, lift the pan by the handle and tilt it back and forth so that the edges of the battered chiles are cooked.
4. When the first side is golden brown, turn and cook the other side.
5. Remove with a slotted spoon and drain on several layers of paper towels.
6. Keep the chiles warm in a low oven (about 150 or 200 degrees) until all are done.

Serving:

1. To serve, place a stuffed chile on each plate and cover it with walnut cream sauce (the nogada).
2. Sprinkle with pomegranate seeds and garnish the plate with cilantro for that final touch of freshness.

Nutritional Information:

• Calories: 478 per serving
• Fat Content: 32.4g
• Saturated Fat Content: 11.8g
• Cholesterol Content: 336.1mg
• Sodium Content: 176.1mg
• Carbohydrate Content: 25.2g
• Fiber Content: 3g
• Sugar Content: 10.8g
• Protein Content: 24g

Conclusion:

Chiles En Nogada is not just a dish; it’s a celebration of Mexican cuisine and culture. With its vibrant colors, rich flavors, and nutritious ingredients, it’s sure to become a favorite in your recipe collection. Whether you’re hosting a dinner party or simply craving a taste of Mexico, this recipe is guaranteed to impress. So roll up your sleeves, gather your ingredients, and let’s embark on a culinary adventure together! 🌶️🇲🇽