Chiles en Nogada (Stuffed Poblano Chile Peppers)

Chiles en Nogada (Stuffed Poblano Chile Peppers)

14

"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)!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 942 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 942 kcal
  • 47%
  • Fat:
  • 81 g
  • 125%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reviews

14
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 th...

Most helpful critical review

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...

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...

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 th...

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 requi...

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...

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, ...

The original chiles en nogada are with meat, almonds, and fresh fruits, sauced with tomatoe sauce, nutmeg, cloves, and cinnamon... sorry, i didnĀ“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 ide...

Excellent spices and flavors! Thanks!