Chiles en Nogada (Stuffed Poblano Chile Peppers)

May 26, 2023May 26, 20230 1
Authentic Mexican dish of Chiles en Nogada (Stuffed Poblano Chile Peppers)
in Main

Prep

40 min

Cook

60 min

Ready In

100 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 whole chicken , cut into pieces
1 onion , halved
2 carrots , peeled
1 stalk celery
1 clove garlic , peeled
12 fresh poblano chile peppers - cleaned , roasted and peeled
1 white onion , chopped
3 cloves garlic , chopped
4 ounces raisins
4 ounces brown sugar
4 ounces walnuts
1/4 teaspoon ground black pepper
4 bay leaves
1 tablespoon distilled white vinegar
1/2 cup chopped fresh cilantro
3 tablespoons tomato paste
4 packages cream cheese
8 ounces soft goat cheese
1 cup sour cream
8 ounces walnuts
1/2 teaspoon ground nutmeg
3/4 teaspoon white sugar
1/2 bunch cilantro , finely chopped

Nutrision Information

Servings Per Recipe
6-8
Calories
413
Sugar
16g
Fat
32g
Chiles en Nogada is a traditional Mexican dish that originated in the state of Puebla. It is typically served during the month of September, which is when Mexico celebrates its independence. The dish is a symbol of the colors of the Mexican flag, with the green of the poblano peppers, the white of the cheese sauce, and the red of the pomegranate seeds on top. It is also said to represent the colors of the military uniform worn by Agustin de Iturbide, a Mexican general who was instrumental in Mexico's independence from Spain. The flavors of the dish are inspired by the fusion of Mexican and European cuisines that took place during the colonial period. The use of ingredients like walnuts, raisins, and pomegranate seeds is reminiscent of the sweet and savory flavors that were popular in Europe at the time.

Instructions

1.In a large pot, place the chicken, onion, carrots, celery, and garlic. Cover with water and bring to a boil over high heat. Reduce heat and simmer for 30 minutes or until chicken is cooked.
2.Remove chicken from the pot, allow to cool, then shred using a fork. Save the broth.
3.In a large pan over medium heat, sauté white onion and garlic until fragrant. Add raisins, brown sugar, ground black pepper, bay leaves, white vinegar, cilantro, and tomato paste. Mix well and let cook for 5 minutes.
4.Add shredded chicken to the pan and mix until well combined. Allow to cook for another 5 minutes.
5.In a separate pan over low heat, mix cream cheese, soft goat cheese, and sour cream. Add chopped walnuts, ground nutmeg, white sugar, and finely chopped cilantro. Mix until well combined.
6.Preheat oven to 350 F. Stuff the roasted and peeled poblano peppers with the chicken mixture, then dip into the cheese mixture.
7.Place stuffed poblano peppers on a baking sheet, and bake for 15-20 minutes or until cheese is melted and golden brown. Serve immediately.

PROS

Chiles en Nogada is widely considered one of the most festive and flavorful dishes in Mexican cuisine.
It is often served during special occasions and important celebrations.

The combination of sweet and savory flavors, as well as the contrasting textures, make this dish a unique culinary experience.

CONS

The dish requires some preparation time and can be quite labor-intensive.
Roasting and peeling the poblano peppers can also be a bit tricky for inexperienced cooks.

The cheese mixture can be quite rich and heavy, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Chiles en Nogada contains a variety of nutritious ingredients, such as chicken, walnuts, and poblano peppers.
Walnuts are rich in antioxidants and healthy fats, while poblano peppers are a good source of vitamin C and potassium. Chicken is a good source of lean protein.
However, the dish does contain high amounts of cheese and sugar, so it should be consumed in moderation.

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