More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Chiles en Nogada (Stuffed Poblano Chile Peppers)

SUBMITTED BY: Lucy Loo

"A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!"

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (4 pound) whole chicken, cut into pieces
1 onion, halved
2 carrots, peeled
1 stalk celery
1 clove garlic, peeled
12 fresh poblano chile peppers - cleaned, roasted and peeled
1 white onion, chopped
3 cloves garlic, chopped
4 ounces raisins
4 ounces brown sugar
4 ounces walnuts
1/4 teaspoon ground black pepper
4 bay leaves
1 tablespoon distilled white vinegar
1/2 cup chopped fresh cilantro
3 tablespoons tomato paste
4 (8 ounce) packages cream cheese
8 ounces soft goat cheese
1 cup sour cream
8 ounces walnuts
1/2 teaspoon ground nutmeg
3/4 teaspoon white sugar
1/2 bunch cilantro, finely chopped

DIRECTIONS

Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 9, 2004 by CHEF LYNN

I loved the combinations of flavors but there must be an error in the creamy goat cheese... MORE

Reviewed on Jan. 9, 2004 by VALERIE A

Outstanding for creativity, flavor and presentation. I do have a few suggestions. It took me... MORE

Reviewed on Feb. 13, 2005 by Twinkletoes

This recipe is just out of this world! It really is an extraordinary blend of flavors. I've... MORE

Reviewed on Dec. 5, 2006 by g

I am mexican and chiles en nogada get their name from the sauce; nogada derives from nut and... MORE

Reviewed on Sep. 23, 2002 by COFFEYCAN

This is the recipie I have always wanted to try since I ordered something similar at my... MORE

Reviewed on Jul. 12, 2008 by Jenn

Excellent spices and flavors! Thanks! MORE

Reviewed on Jun. 17, 2003 by EPICKETT

Very good - I really enjoyed this recipe. I did however make one substitution - I used canned... MORE