Chile En Nogada Recipe
A fresh roasted chile poblano pepper stuffed with picadillo (ground beef, ground pork, plump raisins, ripe figs, juicy peaches, crisp apples, and fresh herbs) and topped with a sauce made with double cream, fresh cheese, and tender walnuts.
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Ingredients
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Stuffed Chile Poblano Ingredients
Method
Preparation Directions
- 1
Roast the Poblano Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place in a plastic bag for about 10 minutes to steam. Peel the skin off and set aside.
- 2
Prepare the Picadillo Filling
In a large skillet, heat some oil over medium heat. Add the chopped onions and garlic, sauté until fragrant. Add the ground beef and pork, cooking until browned. Stir in the raisins, figs, peaches, apples, and chopped herbs. Season with salt and pepper. Cook for an additional 5 minutes until everything is well combined.
- 3
Stuff the Peppers
Carefully stuff each roasted poblano pepper with the picadillo filling. Place them in a baking dish.
- 4
- 5
Serve
Pour the nogada sauce over the stuffed peppers. Serve warm or at room temperature, garnished with additional fresh herbs if desired.