Get ready to transport your taste buds to Mexico with this mouthwatering Chiles en Nogada recipe that’ll have your dinner guests begging for seconds! Trust me, ladies (and gents), this is not your average Mexican dish – it’s a show-stopping masterpiece that combines sweet, savory, and a touch of spice that’ll make your heart sing! 💃
Let me tell you, the first time I made this for my family, jaws literally dropped. This traditional Mexican dish features poblano chiles stuffed with a perfectly seasoned meat mixture, topped with a creamy walnut sauce, and garnished with pomegranate seeds. It’s basically the Mexican flag on a plate, and honey, it’s gorgeous!
Here’s what you’ll need (serving 6):
– 6 large poblano peppers
– 1 lb ground pork
– 1/2 lb ground beef
– 2 diced apples
– 2 peaches, diced
– 1/4 cup raisins
– 1/4 cup almonds, chopped
– 3 cloves garlic, minced
– 1 onion, finely chopped
– Spices: cinnamon, cumin, cloves
For the walnut sauce:
– 2 cups walnuts
– 1 cup heavy cream
– 8 oz cream cheese
– 1/4 cup milk
– 1 tbsp sugar
Garnish:
– Pomegranate seeds
– Fresh parsley
Y’all, before we continue – if you’re loving this recipe already, make sure to follow me on Newsbreak for daily doses of deliciousness! Now, let’s get cooking! 👩🍳
Instructions (and yes, I’m holding your hand through this):
1. First, roast those poblanos until they’re charred and gorgeous. Place them in a plastic bag to steam (trust me on this one, ladies!).
1. While they’re steaming, let’s make that filling! Sauté your onions and garlic until fragrant. Add the meats and brown them like you’re trying to impress your mother-in-law!
1. Toss in those fruits, nuts, and spices. Let it simmer until everything’s getting cozy with each other – about 15 minutes.
1. Peel those peppers (they should be cool enough now), and stuff them with your amazing filling.
For the sauce (this is where the magic happens):
Blend all sauce ingredients until smooth and creamy. If it’s too thick, add a splash more milk. Season with salt to taste.
Assembly time! Place your stuffed peppers on plates, drench them in that heavenly walnut sauce, and sprinkle with pomegranate seeds and parsley. The presentation is everything, darling!
Okay, pause right here – are you drooling yet? Because I totally am! Don’t forget to follow me on Newsbreak for more amazing recipes like this one. Your taste buds will thank you! 😉
Pro tips (because I’ve got your back):
– Make the sauce a day ahead – it gets even better!
– Don’t skip the pomegranate seeds – they’re not just pretty, they’re essential for that perfect bite.
– Serve with a glass of Mexican wine (and maybe pour one for the chef too! 😉)
This dish is perfect for special occasions, date nights, or when you just want to feel fancy AF in your kitchen. It’s a labor of love, but honey, it’s SO worth it!
I’d absolutely love to hear how this recipe turned out for you! Drop a comment below and share your experience – did you make any tweaks? Did your family fight over the leftovers (if there were any)? And pretty please, don’t forget to follow me on Newsbreak for more recipes that’ll make your kitchen the hottest spot in town!
XOXO,
Your favorite recipe gal 💋
P.S. If you managed to make this without getting walnut sauce on your favorite apron, you’re my hero! 👑
