Stuffed Poblano Peppers with Walnut Sauce – Chiles en Nogada

Name: Stuffed Poblano Peppers with Walnut Sauce – Chiles en Nogada
Prep time: 45M
Total time: 60M
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 6 large poblano peppers (about 1¼ lbs.); 1 tbsp. Extra Virgin Olive Oil; 1 lb. ground beef; 2 tsp. Minced Garlic; 1 can Tomato Sauce; 4 scallions, thinly sliced; ½ cup chopped mixed dried fruit or chopped raisins; ¾ tsp. ground cumin; ¾ tsp. Adobo All-Purpose Seasoning with Pepper; ⅓ cup silvered almonds, chopped; 2 tbsp. chopped fresh cilantro, plus more for garnish; 1¼ cups Queso Blanco; ½ cup toasted walnuts; 2 tsp. Pure Honey; ½ tsp. all-purpose flour; ½ cup whole milk; ½ cup pomegranate seeds

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Chiles en Nogada – or Stuffed Poblano Peppers with Walnut Sauce – are an integral part of Mexican culinary history. Created by nuns living in the Puebla region in the mid 1800s to honor a Mexican war general, Chiles en Nogadas feature the colors of the mexican flag: a poblano chile (green) stuffed with meat and dried fruit, covered in a creamy walnut sauce (white) and sprinkled with pomegranate seeds (red). Often served during Mexican Independence Day, this festive recipe is the perfect celebration food for any special occasion – from Thanksgiving and Christmas to birthday parties and more.

Total Time

60m

Prep Time:45m

Yields:6 Servings

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Ingredients

large poblano peppers (about 1¼ lbs.)

1 tbsp.

GOYA® Extra Virgin Olive Oil, plus more for brushing peppers

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1 lb.

ground beef

2 tsp.

GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

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1 can
(8 oz.)

GOYA® Tomato Sauce

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scallions, thinly sliced

½ cup

chopped mixed dried fruit or chopped raisins

¾ tsp.

ground cumin

¾ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

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⅓ cup

silvered almonds, chopped

2 tbsp.

chopped fresh cilantro, plus more for garnish

1¼ cups

crumbled GOYA® Queso Blanco(about 5 oz.)

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½ cup

toasted walnuts

2 tsp.

GOYA® Pure Honey

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½ tsp.

all-purpose flour

½ cup

whole milk

½ cup

pomegranate seeds

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Directions

Kitchen View

Step 1

Place poblano peppers over direct fire of stove. (Alternately, heat broiler to HIGH and place peppers on top oven rack directly under broiler.) Cook, turning occasionally, until skin is completely charred, about 8 minutes. Transfer peppers to paper bags, close bags and let peppers sit until cool. Peel peppers; rinse under cool water. Using small knife, make lengthwise slit in peppers; remove seeds and rinse under cool water. Using paper towels, pat peppers dry inside and out; set aside.

Step 2

Heat oven to 375°F. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add beef and garlic. Cook, breaking up beef with wooden spoon, until well browned, about 6 minutes; drain off and discard fat. Stir in tomato sauce, scallions, dried fruit, cumin and ½ tsp. Adobo. Simmer, stirring occasionally, until beef mixture is thickened and seasoned through, about 3 minutes. Remove skillet from heat; stir in almonds and 2 tablespoons cilantro. Cool slightly.

Step 3

Spoon beef mixture into prepared poblano peppers. Transfer stuffed peppers to 13”x9” baking dish; brush peppers with olive oil. Cover pan tightly with foil. Bake until peppers are heated through, about 15 minutes.

Step 4

Meanwhile, add queso blanco, walnuts, honey, flour, milk and remaining ¼ tsp. Adobo to mini food processor or blender. Blend until completely smooth, about 2 minutes. Transfer walnut sauce to small saucepan set over medium heat. Bring walnut sauce to simmer. Simmer, stirring occasionally, until sauce is thick, about 1 minute.

Step 5

Spoon walnut sauce over stuffed poblanos; top with cilantro and pomegranate seeds. Serve

Make Chiles en Nogada ahead of time:

To make the stuffed poblanos ahead of time, follow the instructions through step 2. Then, cool the filling, stuff the peppers, cover and refrigerate for up to 2 days. Bring the stuffed peppers to room temperature before baking. Then continue with the recipe as written.

Make Chiles en Nogada ahead of time:

To make the stuffed poblanos ahead of time, follow the instructions through step 2. Then, cool the filling, stuff the peppers, cover and refrigerate for up to 2 days. Bring the stuffed peppers to room temperature before baking. Then continue with the recipe as written.

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