CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)
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
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 PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
MEXICAN RICE STUFFED POBLANO PEPPERS
Make and share this Mexican Rice Stuffed Poblano Peppers recipe from Food.com.
Provided by TXS3003
Categories Low Cholesterol
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
- add rotel (and juice), garlic, onion, cumn.
- fry one more minute and pour into sauce pan with the water and beans.
- boil for 15 minutes or until tender.
- in the mean time, slice poblano peppers in half and remove seeds.
- Broil peppers for 3-5 minutes to begin roasting.
- Pile rice mix on top of poblano peppers and sprinkle with cheese.
- bake for 15-20 minutes, until cheese is lightly browned.
Nutrition Facts : Calories 387, Fat 10.2, SaturatedFat 5.3, Cholesterol 27.7, Sodium 546.3, Carbohydrate 59.6, Fiber 10.6, Sugar 1.9, Protein 16.6
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