Ingredients for Chiles En Nogada
- Cream
- 1/4 cup queso fresco (crumbled)
- Sugar
- 1 cup shelled walnuts
- Pomegranate
- Fresh cilantro (for garnish)
- White Onion
- Cooking Oil
- 1 pound ground beef
- Blanched Slivered Almonds
- Cinnamon
- Cumin
- 1/4 cup raisins
- Green Olives
- Dried Fruit
- Poblano Chiles
- Eggs
- 1/2 cup all-purpose flour
- Vegetable Oil
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How to Make Chiles En Nogada
- **Prepare the Nogada Sauce:** In a blender, combine 1 cup shelled walnuts, 1/2 cup heavy cream, 1/4 cup queso fresco (crumbled), 1/4 cup milk, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of salt. Blend until completely smooth and creamy. Refrigerate until ready to serve (do not heat).
- **Prepare the Filling:** In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion (chopped) and 2 cloves garlic (minced) and cook until golden brown (about 5 minutes).
- Add 1 pound ground beef, 1/2 cup chopped pecans, 1/4 cup raisins, 1/4 cup chopped apples, 1/4 cup chopped cilantro, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and salt and pepper to taste. Cook until the beef is browned and cooked through (about 10 minutes).
- **Stuff the Chiles:** Carefully slit 6 large poblano peppers lengthwise and remove seeds and membranes. Fill each pepper with the beef mixture.
- **Prepare the Batter:** In a large bowl, beat 3 large egg whites until stiff peaks form. In a separate bowl, whisk 3 large egg yolks until light and fluffy. Gently fold the egg yolks into the egg whites.
- Gradually add 1/2 cup all-purpose flour, a tablespoon at a time, folding gently after each addition until just combined. Be careful not to overmix.
- **Fry the Chiles:** Sprinkle a plate with flour. Dredge each stuffed chile in flour, ensuring it's evenly coated. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Carefully dip each floured chile into the batter, allowing excess batter to drip off. Gently place the chiles in the hot oil, frying in batches to avoid overcrowding the pan.
- Fry until golden brown on both sides, tilting the pan occasionally to ensure even cooking (about 5-7 minutes per side). Remove with a slotted spoon and drain on paper towels.
- **Serve:** Keep the fried chiles warm in a low oven (200°F) until all are cooked. To serve, place a chile on each plate, top generously with the chilled nogada sauce, sprinkle with pomegranate seeds, and garnish with fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
43g
Fat
58g
Carbs
8g
