Girl, let me tell you about this mouth-watering Mexican dish that’s going to have your family begging for seconds! I’m about to share my absolute favorite Chile Rellenos en Nogada recipe that’s literally been passed down through generations of amazing Mexican cooks (and tweaked a bit by yours truly 💁♀️).
This isn’t your basic Taco Tuesday situation – we’re talking about roasted poblano peppers stuffed with a perfectly seasoned mixture of ground pork, fruits, and spices, all topped with a creamy walnut sauce that’s to die for. Trust me, this dish is pure magic, and it even sports the colors of the Mexican flag!
Here’s what you’ll need (I know it looks like a lot, but stick with me, honey!):
– 6 large poblano peppers
– 1 lb ground pork
– 1 apple, diced
– 1 peach, diced
– ⅓ cup raisins
– ¼ cup almonds, chopped
– 2 cloves garlic, minced
– 1 onion, finely chopped
– Seasonal spices (cinnamon, cumin, oregano)
– Pomegranate seeds for garnish
For the heavenly walnut sauce:
– 1 cup walnuts
– 1 cup heavy cream
– 4 oz cream cheese
– ¼ cup milk
– Pinch of sugar
Okay, queens, let’s get cooking! 👩🍳
First, roast those poblanos until they’re charred and blistered (just like my ex’s ego, lol). Place them in a plastic bag to steam and then peel off the skin – careful not to tear them!
While those are steaming, let’s make the filling. Brown that pork like it’s going out of style, add your onions and garlic, then throw in those fruits and nuts. Season it up real nice with your spices. The kitchen should be smelling absolutely divine right now!
(By the way, if you’re loving this recipe so far, make sure to follow me on Newsbreak for more drool-worthy recipes like this one! I share new recipes daily that’ll make your taste buds dance! 💃)
Now for the sauce – blend those walnuts with the cream, cream cheese, and milk until it’s smooth as silk. Add a tiny pinch of sugar to balance it all out.
Stuff those peppers with your filling mixture (don’t be shy, pack it in there!), then drench them in that gorgeous walnut sauce. Sprinkle with pomegranate seeds for that pop of color and fresh burst of flavor.
And voilà! You’ve just made a dish that’s going to have everyone thinking you’ve been secretly training at a Mexican culinary school!
The best part? This recipe is totally customizable. Don’t eat pork? Use chicken or beef! Vegetarian? Girl, substitute with quinoa and mushrooms – I’ve got you covered!
Remember to follow me on Newsbreak for more amazing recipes like this one – I’m always sharing new dishes that’ll make you look like a kitchen goddess! Drop a comment below and let me know how this recipe turned out for you. Did your family fight over the leftovers like mine does? 😉
Trust me, once you master this recipe, you’ll be the talk of every dinner party. Now go forth and cook up some magic in that kitchen! And don’t forget to share this recipe with your foodie friends – sharing is caring, after all! 💕🌶️👩🍳
