Ingredients with Measurements:
- 6 poblano peppers
- 1 lb ground beef
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1/2 cup diced apple
- 1/2 cup diced pear
- 1/2 cup diced peach
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup queso fresco, crumbled
- 1/2 cup pomegranate seeds
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1 lime, juiced
Special equipment needed:
- Oven
- Baking sheet
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F. Place poblano peppers on a baking sheet and roast for 15-20 minutes, until skin is blistered and charred. Remove from oven and let cool.
2. While peppers are roasting, heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Add diced apple, pear, and peach to the skillet and cook for another 5 minutes.
5. Stir in raisins, almonds, walnuts, pecans, cinnamon, cumin, salt, and black pepper. Cook for 2-3 minutes, until fragrant.
6. Pour in milk and heavy cream and stir to combine. Reduce heat to low and let simmer for 10-15 minutes, until sauce has thickened.
7. Remove stems and seeds from cooled poblano peppers, being careful not to tear the flesh.
8. Stuff each pepper with the beef mixture and place on a baking sheet.
9. Bake stuffed peppers in the oven for 10-15 minutes, until heated through.
10. While peppers are baking, make the avocado and pomegranate salsa. In a blender or food processor, combine queso fresco, pomegranate seeds, avocado, cilantro, and lime juice. Pulse until mixture is chunky but well combined.
11. Serve stuffed peppers hot, topped with avocado and pomegranate salsa.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Oven: 400°F
Serving size:
6 servings
Nutritional information:
Calories: 425
Fat: 28g
Carbohydrates: 22g
Protein: 23g
Fiber: 6g
Sugar: 12g
Sodium: 360mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Queso fresco can be substituted with feta cheese.
- Pomegranate seeds can be substituted with dried cranberries.
Variations:
- Vegetarian version: Substitute ground beef with cooked quinoa or lentils.
- Gluten-free version: Omit breadcrumbs and use gluten-free flour to thicken sauce.
Tips and tricks:
- To make peeling the skin off the poblano peppers easier, let them cool in a sealed plastic bag for 10-15 minutes before peeling.
- Make sure to remove all seeds and stems from the poblano peppers to prevent them from being too spicy.
- The beef mixture can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat stuffed peppers, place them in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve stuffed peppers on a platter with the avocado and pomegranate salsa drizzled over the top. Garnish with additional pomegranate seeds and cilantro.
Garnishes:
- Additional pomegranate seeds
- Chopped cilantro
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Grilled zucchini
- Roasted sweet potatoes
- Tomato and cucumber salad
Troubleshooting advice:
- If the sauce is too thin, add more breadcrumbs or flour to thicken it.
- If the peppers are too spicy, soak them in cold water for 10-15 minutes before stuffing them to remove some of the heat.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chiles en Nogada is a traditional Mexican dish that originated in the city of Puebla. It is typically served during the month of August to celebrate Mexican Independence Day.
Flavor profiles:
Savory, spicy, sweet, nutty, tangy
Serving suggestions:
Serve Chiles en Nogada with Avocado and Pomegranate Salsa as a main course for a festive dinner party or special occasion.
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Region: Mexican