Chile en Nogada — Stuffed Ancho with Walnut Cream
Roasted poblano or ancho chiles stuffed with a fresh cheese-and-fruit filling, topped with a silky walnut cream sauce and pomegranate seeds. A showstopping 25-minute vegetarian dinner that feels like a celebration.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 whole poblano or ancho chiles
- ¾ cup queso fresco or feta cheese, crumbled
- ¾ cup walnuts, roughly chopped
- ½ cup Mexican crema or sour cream
- ½ whole apple, diced small
- ¼ cup pomegranate seeds
- 2 tbsp fresh cilantro, chopped
- 1 whole lime, halved
Instructions
- 1
Char the chiles directly over a gas flame or under a hot broiler until blackened all over, ~3 minutes per side.
- 2
Place charred chiles in a plastic bag for 5 minutes to steam, then peel away the skin under cool running water.
- 3
Blend walnuts with crema and a squeeze of lime juice until silky, about 45 seconds; season with salt and pepper.
- 4
Mix queso fresco, diced apple, and cilantro in a bowl; stuff each peeled chile with the mixture.
- 5
Spread walnut cream sauce across two plates; arrange stuffed chiles on top and scatter pomegranate seeds over.
- 6
Serve immediately with a lime wedge for squeezing over the top.
Tools you’ll need
- kitchen tongs
- blender
- small bowl
- two serving plates
- spoon
- gas stove or oven broiler
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