Description
A kid-friendly, accessible version of the traditional Mexican Independence Day dish. This recipe breaks down the complex Chiles en Nogada into manageable steps, featuring roasted poblano peppers stuffed with a sweet and savory picadillo filling, topped with a creamy walnut sauce and pomegranate seeds.
Ingredients
- 4 large poblano peppers
- 1 pound (450g) ground beef (80/20)
- 1 cup (150g) cooked white rice
- ½ pound (225g) ground pork (optional)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 medium tomato, diced
- ¼ cup (35g) green olives, chopped
- ¼ cup (30g) almonds, toasted and chopped
- ½ cup (75g) peaches or pears, diced
- ¼ cup (40g) raisins
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- Salt and pepper to taste
- 1 cup (120g) raw unsalted walnuts
- 2 cups (480ml) whole milk
- 2 tablespoons (25g) sugar
- 1 whole cinnamon stick
- 1 teaspoon vanilla extract
- ¼ cup (40g) pomegranate seeds
- 1 tablespoon fresh parsley, chopped
- 1 egg, beaten (optional, for egg wash)
Instructions
- Preheat broiler. Place poblano peppers on a baking sheet and broil for 5-7 minutes, turning once, until skins are charred and blistered.
- Place charred peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
- Peel off the skins, remove stems and seeds, and set peppers aside.
- In a large skillet, cook ground beef and pork over medium heat until browned. Drain excess fat.
- Add diced onion and garlic, cooking until soft.
- Add diced tomato, green olives, almonds, peaches/pears, raisins, cinnamon, and cloves. Season with salt and pepper.
- Stir in cooked rice and simmer for 5 minutes to meld flavors. Remove from heat and let cool completely.
- In a blender, combine walnuts, milk, sugar, and cinnamon stick. Blend until smooth.
- Strain the mixture through a fine-mesh strainer, pressing on solids to extract liquid. Discard solids and stir in vanilla extract.
- Preheat oven to 375°F (190°C). Stuff each roasted pepper with about ¼ cup of the cooled filling. Secure with toothpicks if needed.
- Place stuffed peppers in a baking dish. Brush tops with beaten egg if desired.
- Bake for 10 minutes to warm through.
- Remove from oven and spoon generous amounts of walnut cream sauce over each pepper.
- Garnish with pomegranate seeds and fresh parsley. Serve immediately.
Notes
The filling can be made 2 days in advance and the sauce 1 day in advance. Store separately in the fridge. Reheat filling in oven and sauce gently on stove. Do not microwave the sauce. Poblanos are mild; use bell peppers if unavailable but flavor will differ. For a vegetarian version, skip meat and use extra rice/beans. For dairy-free, use coconut or almond milk.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper per
- Calories: 450
- Sugar: 15
- Sodium: 320
- Fat: 28
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 6
- Protein: 18
Keywords: Chiles en Nogada, Mexican Independence Day, kid-friendly recipes, poblano peppers, walnut sauce, picadillo, family cooking, Mexican cuisine