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5.0 from 33 votes

Chiles en Nogada + Video

Chiles en Nogada is a Mexican stuffed poblanos recipe with a meat and fruit filling. Creamy walnut sauce adds fantastic flavor! Recipe here!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 773 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 4 poblano peppers , roasted and peeled
Filling
  • 1 lb chicken breasts skinless, boneless , diced
  • 1 medium white onion diced (separated)
  • 1 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp each salt and ground black pepper
  • 1/2 granny smith apple peeled and diced
  • 1/2 pear diced
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots chopped
  • 2 cloves garlic minced
  • 2 tbsp roasted pumpkin seeds (pepitas)
  • 2 tbsp tomato paste
  • 1 cup dry white wine
  • Pinch of sugar
Sauce
  • 1 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 1/3 cup ground walnuts
  • Salt and freshly ground black pepper to taste
Garnish
  • fresh cilantro leaves for garnish
  • pomegranate arils for garnish

Instructions

Chiles
    Cup of Yum
  1. Start your grill, broiler, or over an open flame on the stove top, char the outside of the peppers completely. Allow to cool and scrape off the outer skin off. Make a small incision down one side and open partially. Remove any membrane threads and seeds. Set aside.
Meat and Fruit Filling
  1. Add the vegetable oil to a medium sauté pan over medium heat. Add half of the diced onions and cook until translucent, about 5 minutes. Add the chicken, cumin, kosher salt and pepper and cook for about 5 minutes more.
  2. Add the diced apples, apricots, cranberries, pears, garlic, pumpkin seeds and cook for 3 minutes. Stir in the tomato paste and cook for 3 more minutes. Add the white wine and simmer until the chicken is tender and sauce has thickened, about 5 minutes. Season with sugar, salt and pepper to taste, and then remove from the heat. Set aside to cool slightly.
  3. Stuff each poblano pepper with a quarter of the chicken mixture and set aside. Gently wrap the sides together so pepper encases filling.
Nogada Sauce
  1. In a medium skillet over medium heat, cook the other half of the diced onion in the oil until translucent, about 5 minutes. Add the minced garlic and cook for 3 minutes. Add the wine and simmer until it is almost completely evaporated, about 10 minutes. Add the heavy cream and simmer until reduced by half, about 10-15 minutes more, stirring occasionally. Stir in the chopped walnuts and season to taste with salt and freshly cracked black pepper.
  2. Pour the walnut cream sauce on top of each stuffed poblano pepper and sprinkle with the cilantro and pomegranate arils.

Notes

  • Recipe adapted from
  • Barrio Cafe
  • .
  • Recipe adapted from Barrio Cafe.

Nutrition Information

Calories 773kcal (39%) Carbohydrates 20g (7%) Protein 24.8g (50%) Fat 62.3g (96%) Saturated Fat 30.8g (154%) Polyunsaturated Fat 8.1g Monounsaturated Fat 19.9g Trans Fat 0.1g Cholesterol 218.7mg (73%) Sodium 173.4mg (7%) Fiber 2.7g (11%) Sugar 11.7g (23%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 773

% Daily Value*

Calories 773kcal 39%
Carbohydrates 20g 7%
Protein 24.8g 50%
Fat 62.3g 96%
Saturated Fat 30.8g 154%
Polyunsaturated Fat 8.1g 48%
Monounsaturated Fat 19.9g 100%
Trans Fat 0.1g 5%
Cholesterol 218.7mg 73%
Sodium 173.4mg 7%
Fiber 2.7g 11%
Sugar 11.7g 23%

* Percent Daily Values are based on a 2,000 calorie diet.