Chiles en Nogada with a Twist

Ingredients

• 6 poblano peppers 6 poblano peppers
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 apple, peeled and diced 1 apple, peeled and diced
• 1 pear, peeled and diced 1 pear, peeled and diced
• 1 peach, peeled and diced 1 peach, peeled and diced
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) almonds, chopped 1/2 cup (75g) almonds, chopped
• 1/2 cup (75g) walnuts, chopped 1/2 cup (75g) walnuts, chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (120g) walnuts, soaked and peeled 1 cup (120g) walnuts, soaked and peeled
• 1/4 cup (60ml) sherry 1/4 cup (60ml) sherry
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Pomegranate seeds and fresh parsley for garnish Pomegranate seeds and fresh parsley for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 12g)
• Carbohydrates: 20g (Sugar: 12g)
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast them for about 15 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and let them cool. Once cooled, peel off the skin, make a small slit on one side, and remove the seeds and veins.
2. 2.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Add the ground beef and cook until browned. Drain any excess fat.
3. 3.
   Add the diced apple, pear, peach, raisins, almonds, walnuts, ground cinnamon, ground cloves, ground nutmeg, salt, and pepper to the skillet. Stir well to combine and cook for another 5 minutes until the fruits are tender. Remove from heat and let the filling cool slightly.
4. 4.
   Stuff each roasted poblano pepper with the meat and fruit filling, gently pressing it in to ensure it is tightly packed.
5. 5.
   In a blender, combine the soaked and peeled walnuts, heavy cream, milk, sherry, apple cider vinegar, and sugar. Blend until smooth and creamy.
6. 6.
   Pour the walnut sauce over the stuffed peppers, covering them generously. Place the peppers on a baking dish and bake in the preheated oven for 20 minutes, or until the sauce is bubbly and slightly golden.
7. 7.
   Remove from the oven and let the peppers cool for a few minutes. Garnish with pomegranate seeds and fresh parsley before serving.

Treat your ingredients with care...

• Walnuts — Soak and peel the walnuts before using them in the walnut sauce to achieve a smoother and creamier texture.

Tips & Tricks

• To save time, you can prepare the filling and walnut sauce in advance and assemble the dish just before baking.
• If you prefer a spicier version, you can add a small amount of chipotle pepper to the filling for a smoky kick.
• Serve the Chiles en Nogada with warm tortillas or Mexican rice for a complete meal.
• If you don't have access to fresh pomegranate seeds, you can use dried cranberries as a substitute for a similar burst of tartness.
• For a vegetarian version, you can replace the ground beef with cooked quinoa or lentils.

Serving advice

Serve the Chiles en Nogada hot, straight from the oven, to fully enjoy the flavors and textures. Pair it with a side of Mexican rice and a fresh green salad for a well-rounded meal.

Presentation advice

Arrange the Chiles en Nogada on a platter, drizzle some extra walnut sauce over the top, and sprinkle with pomegranate seeds and fresh parsley for an eye-catching presentation. The vibrant colors of the dish will make it a centerpiece on any dining table.