Chiles en Nogada
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Isabel Eats · by Isabel Orozco-Moore★ 4.9 (10)

Chiles en Nogada

NUTRITION · PER SERVING105M COOK
CAL 33%·PRO 56%
CARBS 36G22% OF CAL
7G FIBER0G ADDED0G INTRINSIC6G OTHER22G TOTAL SUGAR
FAT 48G64% OF CAL
16G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Poblano peppers stuffed with spiced ground beef and pork, topped with a creamy walnut sauce and pomegranate seeds. A traditional Mexican dish that's elegant and complex.

mainmexicanbeefporkgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups water, (plus more as needed)
  • 1 cup shelled walnuts halves
  • 4 ounces goat cheese
  • 3 ounces queso fresco
  • ¾ cup milk, (divided)
  • ½ cup Mexican crema
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon granulated sugar
  • 2 tablespoons olive oil
  • ¼ medium white onion, (diced)
  • 1 garlic clove, (minced)
  • ½ lb ground beef
  • ½ lb ground pork
  • ¾ cup tomato sauce
  • ¼ cup golden raisins
  • 3 tablespoons chopped dried pineapple chunks
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cinnamon
  • ¼ cup blanched slivered almonds
  • ½ Bosc pear, (peeled and diced)
  • ½ Granny Smith apple, (peeled and diced)
  • ½ peach, (peeled and diced)
  • ¼ plantain, (diced)
  • 6 large poblano peppers
  • pomegranate seeds, (for garnish)
  • chopped parsley, (for garnish)
  • flaky sea salt, (for garnish)
PREP
60M
SODIUM
864MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.