Chiles en Nogada (Stuffed Poblano Chile Peppers) Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 09, 2004

I loved the combinations of flavors but there must be an error in the creamy goat cheese sauce. This sauce was too thick and couldn't be poured. I would make it again but add milk to thin the mixture so that it could be poured over the chiles.

—CHEF LYNN

See full review »

Most Helpful Critical Review

Dec 05, 2006

I am mexican and chiles en nogada get their name from the sauce; nogada derives from nut and is cream, pecans and spices, not goat cheese, and is aserved with pomegranate. THe filling is usually beef.

—g

See full review »

17 Ratings

Jan 09, 2004

Outstanding for creativity, flavor and presentation. I do have a few suggestions. It took me about an hour to roast and clean a dozen large poblanos - which is not factored into the time requirement. I also left a few seeds to add some heat, substituted about one-half pork (for a total of about 2.5-3 lbs meat), and reduced the cream cheese to one 8 oz package (and still needed to thin a little with milk). Everyone loved this!

—VALERIE A

See full review »

Feb 13, 2005

This recipe is just out of this world! It really is an extraordinary blend of flavors. I've had a similar dish at San Angel Inn at Walt Disney World Epcot Resort. It was made with pork instead of chicken. I was told that this dish is normally served warm or at room temperature and pomegranate seeds are added for garnish. Next time I make it, I will add the pomegranate seeds - it really adds to the texture.

—Twinkletoes

See full review »

Jan 25, 2011

I used this recipe and we all loved it!

—janaluwho

See full review »

Sep 15, 2009

i am glad i finally found the recipe for this although it is confusing because i know that these chiles usually use cream and pomegranate seeds as a garnish!! cuz that way the colors are green, white and red. that's why it's such a patriotic dish around september!

—Estefania

See full review »

Aug 12, 2009

The original chiles en nogada are with meat, almonds, and fresh fruits, sauced with tomatoe sauce, nutmeg, cloves, and cinnamon... sorry, i didn´t like it

—Nuri

See full review »

Mar 12, 2009

I made a few changes due to personal preference and what I had on hand. I used chicken breasts, and omitted the raisins, nutmeg and walnuts (we're not huge fans, and I didn't really like the idea of them in this recipe). I upped the amount of garlic, and also added some Adobo seasoning. I topped the sauced peppers with some Mexican cheese blend, and broiled them til the cheese was bubbly. Served it with tomato/cilantro rice. Wow, what an awesome meal! Husband couldn't get enough. Thanks, Lucy Loo!

—Caroline C

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chiles Rellenos (Stuffed Peppers)

Chorizo Stuffed Poblano Peppers

Vegetarian Stuffed Poblano Peppers

Chicken Stuffed Chiles

Pollo en Pipian (Chicken in Pipian Sauce)

Cornbread Stuffed Chicken

Chicken Stuffed Peppers with Enchilada Sauce

Cajun Style Stuffed Peppers

Meatless Stuffed Peppers

Green Bell Peppers stuffed with Tomato Lentil Couscous

ADVERTISE WITH US

Nutrition

Calories
942 kcal
47%

Carbohydrates
30.3 g
10%

Cholesterol
153 mg
51%

Fat
81 g
125%

Fiber
4.8 g
19%

Protein
28.7 g
57%

Sodium
375 mg
15%

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

Nutritional Information

Chiles en Nogada (Stuffed Poblano Chile Peppers)

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 942
Calories from Fat: 729

% Daily Value *
Total Fat 81g 125 %
Saturated Fat 31.4g 157 %
Cholesterol 153mg 51 %
Sodium 375mg 15 %
** Potassium 683mg 19 %
Total Carbohydrates 30.3g 10 %
Dietary Fiber 4.8g 19 %
Protein 28.7g 57 %
** Sugars 18.7g
Vitamin A 74 %
Vitamin C 72 %
Calcium 23 %
Iron 38 %
** Thiamin 24 %
** Niacin 68 %
** Vitamin B6 33 %
** Magnesium 30 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.