Recipe 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)!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4 pound)
whole chicken, cut into pieces
fresh poblano chile peppers - cleaned, roasted and peeled
white onion, chopped
ground black pepper
distilled white vinegar
chopped fresh cilantro
4 (8 ounce) packages
soft goat cheese
cilantro, finely chopped
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.
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.
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!
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.
I used this recipe and we all loved it!
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!
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chiles en Nogada (Stuffed Poblano Chile Peppers)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 729
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Peppers stuffed with rice, sauce, and seasoned beef and topped with cheese.
This simple technique makes stuffed peppers even more delicious.
See how to make a hearty vegetarian main course.