Chiles en Nogada
Roasted poblano peppers stuffed with a sweet-savory mixture of apples, pears, and pomegranate, topped with a creamy walnut sauce and garnished with pomegranate seeds and parsley.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 6g
FestiveComfortingMexicanVegetarianGluten-FreeVegetarianCreamyCrunchy
Ingredients
- 4 whole poblano peppers
- 1 medium apple
- 1 medium pear
- ½ cup pomegranate seeds
- 1 cup walnuts
- ½ cup cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons parsley
Instructions
- 1
Roast poblano peppers over open flame until skin blisters, then steam in a bag and peel.
- 2
Dice apple and pear into small cubes, mix with half the pomegranate seeds.
- 3
Stuff each pepper with the fruit mixture and set aside.
- 4
Blend walnuts, cream, salt, and pepper until smooth to make the nogada sauce.
- 5
Pour sauce over stuffed peppers, garnish with remaining pomegranate seeds and parsley.
- 6
Serve immediately or chill for 30 minutes before serving.
Tools you’ll need
- Oven or gas burner
- Blender
- Large pot
- Knife
- Cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
