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)!"
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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
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