Chiles En Nogada Chilies In Walnut Sauce

Chiles en Nogada, a beloved Mexican dish, is a symphony of flavors and colors. This festive recipe showcases roasted poblano peppers stuffed with savory beef picadillo, smothered in a rich walnut sauce, and garnished with vibrant pomegranate seeds and fresh parsley, making it a stunning centerpiece for any celebration.

Ready Time

2 hrs

Yields

4 servings

Ingredients

4 poblano peppers
1 pound beef picadillo (ground beef, onion, garlic, raisins, almonds, spices)
1/2 cup walnut halves
1/2 cup crema or heavy cream
1/2 cup grated queso fresco or feta cheese
1/4 cup chopped onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Salt and pepper to taste
4 pomegranate seeds for garnish
4 sprigs of fresh parsley for garnish

Instructions

Roast the poblano peppers by placing them on a baking sheet and baking in a preheated oven at 400°F for about 20-25 minutes, or until the skin is charred and blistered.

Remove the peppers from the oven and let them cool down.

Once cool enough to handle, peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket.

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the beef picadillo and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.

Stir in the cinnamon, cloves, salt, and pepper.

Cook for 1 minute.

In a blender or food processor, blend the walnut halves, crema or heavy cream, and grated queso fresco or feta cheese until smooth.

Stuff each poblano pepper with the beef picadillo mixture, dividing it evenly among the four peppers.

Place the stuffed peppers in a serving dish and spoon the walnut sauce over the top of each pepper.

Garnish each pepper with a pomegranate seed and a sprig of fresh parsley.

Serve immediately.

Notes

Roast the peppers ahead of time to save time during assembly and cooking. You can roast them a day in advance and store them in an airtight container in the fridge.

Use high-quality ingredients, like fresh parsley and queso fresco, to ensure the best flavor.

If you can’t find queso fresco, you can substitute it with feta cheese, but keep in mind the flavor will be slightly different. Walnuts can be toasted lightly in a 350°F oven for 5-7 minutes to enhance their flavor before blending.

You can make the walnut sauce ahead of time and refrigerate it for up to a day or freeze it for up to a month.

For an extra pop of color, use pomegranate seeds that are fresh and plump. Consider serving with warm tortillas or Mexican rice to round out the meal.

Be patient when stuffing the peppers – it may take a few minutes to get the filling in neatly.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently before serving.