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
Ingredients
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Open the appInstructions
Step 1
Roast poblano peppers over open flame until skin blisters, then steam in a bag and peel.
Step 2
Dice apple and pear into small cubes, mix with half the pomegranate seeds.
Step 3
Stuff each pepper with the fruit mixture and set aside.
Step 4
Blend walnuts, cream, salt, and pepper until smooth to make the nogada sauce.
Step 5
Pour sauce over stuffed peppers, garnish with remaining pomegranate seeds and parsley.
Step 6
Serve immediately or chill for 30 minutes before serving.
Tools you’ll need
- Oven or gas burner
- Blender
- Large pot
- Knife
- Cutting board
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