CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)
This traditional Mexican dish is from the area of Puebla. Poblano chiles are stuffed with a flavorful ground pork stuffing, then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley. The long list of ingredients is deceiving - this make ahead dish is quite easy once you have all your ingredients!
Provided by mega2408
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 8
Number Of Ingredients 23
Steps:
- Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
- Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
- Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
- Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.
Nutrition Facts : Calories 724.3 calories, Carbohydrate 41.4 g, Cholesterol 85.5 mg, Fat 50.5 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 226.7 mg, Sugar 22.7 g
SHRIMP-STUFFED CHILES
Provided by Marcela Valladolid
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pour enough vegetable oil in a large heavy skillet to come 1/2 inch up the sides of the pan and heat to 350 degrees F.
- Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to paper towels to drain and set aside.
- In a separate pan, heat the olive oil. Add the chopped onions and saute until golden brown, about 8 minutes. Add the bell peppers and saute until soft, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 8 minutes. Season the filling with salt and pepper.
- Cut a lengthwise slit in each chile and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs.) Divide the shrimp filling among the chiles, then close, overlapping the sides of each opening slightly.
- On a shallow serving platter, toss the cucumber, sliced onions, soy sauce and lime juice and spread out on the platter. Arrange the chiles, seam-side up, on top of the salad and serve.
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
STUFFED PASILLA CHILES WITH WALNUT SAUCE *
Steps:
- Pour hot water over the figs and raisins and allow to soak for 20 minutes until soft. Season meat with salt and pepper. Place a wide- bottom skillet over high heat. When pan is hot add the oil and part of the meat. Do not crowd the pan too much or it will boil in its own juices. Sear on all sides and remove to a plate. Repeat with the remaining beef and remove. Add the onion and apple to the pan and sauté until soft. Stir in tomato, cinnamon and dried fruit. Bring to a simmer. Return the beef to the pan, turn the heat to low and cover. Cook for two hours until beef is tender. Stir occasionally. Taste for seasoning and reserve. Place chiles over a hot grill or a gas burner on your stove to blacken and blister on all sides. Set aside in a bowl to cool. Using the side of a paring knife scrape all the blackened skin off. Make an incision along the length of the chiles and remove all the seeds. Stuff with the meat mixture and place in a casserole dish. To make the sauce, pour boiling water over the walnuts. Allow to soak for 30 minutes and drain. This removes some of the tannins in the walnuts. Place in a blender jar along with the milk and puree until smooth. Add the crema, cinnamon and sugar. Pulse to combine and set aside. Preheat oven to 400°F. Place chiles in the center of the oven and bake for ten minutes to warm them through. To serve, place chiles on individual plates, spoon walnut sauce over the center of each and scatter pomegranate seeds on top.
SQUASH BLOSSOM CHILE RELLENO WITH WALNUT CREAM SAUCE
Poblano chiles are stuffed with a chorizo and squash blossom saute, then deep fried and served with a walnut cream sauce.
Provided by Diana71
Categories World Cuisine Recipes Latin American Mexican
Time 4h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
- Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place poblano peppers onto the prepared baking sheet.
- Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
- Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
- Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
- Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
- Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
- Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
- Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
- Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
- Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 21.7 g, Cholesterol 109.3 mg, Fat 53.7 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 17.8 g, Sodium 721.2 mg, Sugar 5 g
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CHILES EN NOGADA (STUFFED POBLANO PEPPERS) » LEELALICIOUS
From leelalicious.com
Reviews 2Category DinnerCuisine MexicanEstimated Reading Time 7 mins
- To prepare the poblano peppers, carefully cut out the stem part to be able to remove the seeds and veins from the inside. On a gas burner char the poblanos until blackened and the skin starts to release.
- To make the stuffing, heat a large pan. Add the oil. To the hot oil add the ground meats and cook until well browned. Add the onion and garlic and sauté for another 4-5 minutes.
- To a blender or food processor add all sauce ingredients (milk, cream, wine, cinnamon, white pepper, salt, goat or cream cheese). Blend everything together until well combined.
- Fill the stuffing into the cleaned poblano peppers. (If necessary you can add them to a baking dish and heat them in the oven at 350°F until heated through).
MEXICAN CHILES EN NOGADA (STUFFED PEPPERS IN WALNUT …
From mexicoinmykitchen.com
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- I a mortar or pestle grind the cinnamons stick, garlic, and cloves. Once this has formed a paste add water. Pass through a sieve and add to the already cooked meat. (Your kitchen will start flooding with wonderful aromas)
- Add the chopped tomato, raisins, almonds and pine nuts. Keep simmering for about 20 minutes until the juices had reduced stirring occasionally. Add salt to taste.
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