Ingredients with Measurements:
- 6 poblano peppers
- 1 lb. ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped apple
- 1/2 cup chopped pear
- 1/2 cup chopped peach
- 1/2 cup chopped apricot
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 cup shredded Oaxaca cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup pomegranate seeds
Special equipment needed:
- Oven
- Large skillet
- Baking sheet
- Blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the poblano peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is charred and blistered.
2. Remove the peppers from the oven and place them in a plastic bag. Seal the bag and let the peppers steam for 10 minutes.
3. In a large skillet, cook the ground beef over medium-high heat until browned. Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent.
4. Add the chopped apple, pear, peach, apricot, raisins, walnuts, cinnamon, cloves, and salt to the skillet. Cook for 5-7 minutes, stirring occasionally, until the fruit is soft and the mixture is fragrant.
5. Remove the peppers from the bag and peel off the skin. Make a small slit in each pepper and remove the seeds and membranes.
6. Stuff each pepper with the fruit and beef mixture.
7. In a separate skillet, heat the vegetable oil over medium heat. Whisk in the flour and cook for 2-3 minutes, until the mixture is golden brown.
8. Gradually whisk in the milk, stirring constantly, until the mixture is smooth and thickened.
9. Add the shredded Oaxaca cheese to the skillet and stir until melted.
10. Remove the skillet from the heat and stir in the sour cream and chopped cilantro.
11. Pour the cheese sauce over the stuffed peppers.
12. Garnish with pomegranate seeds.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 400°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 650
Fat: 45g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken
- Oaxaca cheese can be substituted with Monterey Jack or Cheddar cheese
- Pomegranate seeds can be substituted with chopped fresh parsley or cilantro
Variations:
- Vegetarian version: Substitute the ground beef with cooked quinoa or black beans
- Gluten-free version: Substitute the all-purpose flour with gluten-free flour
Tips and tricks:
- To make peeling the peppers easier, place them in a plastic bag and let them steam for 10 minutes before peeling.
- Use a piping bag to stuff the peppers for a neater presentation.
- Make the filling and cheese sauce ahead of time to save time on the day of cooking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Chiles en Nogada on a platter with the cheese sauce poured over the top. Garnish with pomegranate seeds and chopped cilantro.
Garnishes:
Pomegranate seeds, chopped fresh cilantro, chopped fresh parsley
Pairings:
Mexican rice, refried beans, guacamole
Suggested side dishes:
Mexican rice, refried beans, guacamole
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until desired consistency is reached.
- If the peppers are difficult to stuff, make a larger slit or use a small spoon to scoop out the filling.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Chiles en Nogada is a traditional Mexican dish that originated in Puebla. It is typically served during the month of September to celebrate Mexico's Independence Day.
Flavor profiles:
Spicy, sweet, savory, tangy
Serving suggestions:
Serve the Chiles en Nogada with a side of Mexican rice, refried beans, and guacamole for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican