Reviewed: Dec. 5, 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.

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Reviewed: May 1, 2001

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.

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25 users found this review helpful

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CHEF LYNN

Reviewed: Nov. 9, 2003

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!

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17 users found this review helpful

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VALERIE A

Reviewed: 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.

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10 users found this review helpful

Reviewer:

Twinkletoes

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Spring Hill, Florida, USA

Reviewed: Jan. 22, 2011

I used this recipe and we all loved it!

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8 users found this review helpful

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janaluwho

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Centerville, Ohio, USA

Reviewed: Sep. 14, 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!

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8 users found this review helpful

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Estefania

Cooking Level: Beginning

Home Town: Dalton, Georgia, USA

Living In: Canyon, Texas, USA

Reviewed: Aug. 10, 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

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7 users found this review helpful

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Nuri

Cooking Level: Expert

Home Town: Puebla, Puebla, Mexico

Reviewed: Mar. 10, 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!

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5 users found this review helpful

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Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jul. 12, 2008

Excellent spices and flavors! Thanks!

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5 users found this review helpful

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Jenn

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: New Braunfels, Texas, USA

Reviewed: Jan. 4, 2010

I loved the spices, the raisins and walnuts and it was fairly easy to make. I was not the biggest fan of the white sauce, I found it to be too thick. I tried adding some milk like I read in a previous review, but it was still not very saucy. I may try it with a different kind of cheese next time instead. Over all a recipe I want to keep and use often.

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4 users found this review helpful