Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

Ingredients and Weight:

For the Poblano Peppers: - 8 large poblano peppers (1.5 lbs)

For the Walnut Sauce: - 1 cup walnut halves (5 oz) - 4 slices white bread (1 oz), soaked in 1 cup milk - 1/2 cup goat cheese (2 oz) - 2 cloves garlic, minced - 1/4 cup chopped onion (1 oz) - 1/2 cup heavy cream - 1 egg yolk - 1/4 cup chopped parsley - Salt and pepper to taste

For the Stuffing: - 1 pound ground beef (80/20) - 1/2 onion, chopped (4 oz) - 2 cloves garlic, minced - 1/2 cup raisins (2 oz) - 1/2 cup pine nuts (2 oz) - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground allspice - 1/4 cup chopped cilantro - Salt and pepper to taste

For the Garnish: - 1 pomegranate (1 cup seeds) - 1/2 cup chopped parsley

Preparation Time:

45 minutes

Cooking Time:

1 hour

Difficulty Level:

3 (intermediate)

Preparation Method Steps:

For the Poblano Peppers: 1. Roast the poblano peppers over an open flame or under a broiler until charred all over. 2. Wrap the peppers in a plastic bag and let them steam for 15 minutes. 3. Once cool, peel and remove the stems and seeds of the peppers.

For the Walnut Sauce: 1. In a food processor, combine the walnuts, soaked bread, goat cheese, garlic, onion, heavy cream, egg yolk, parsley, salt, and pepper. 2. Process until smooth and creamy.

For the Stuffing: 1. In a large skillet, brown the ground beef over medium heat. 2. Add the onion, garlic, raisins, pine nuts, cinnamon, and allspice. Cook for 5 minutes until softened. 3. Stir in the cilantro, salt, and pepper to taste.

To Assemble the Chiles en Nogada: 1. Stuff the poblano peppers with the ground beef mixture. 2. Pour the walnut sauce over the peppers. 3. Garnish with pomegranate seeds and parsley.

Nutritional Information:

One serving (1 poblano pepper) contains approximately:

• Calories: 350
• Protein: 20 grams
• Carbohydrates: 30 grams
• Fat: 20 grams

Dish Characteristics:

• Creamy and flavorful walnut sauce
• Savory and spicy poblano peppers
• Sweet and tart pomegranate seeds
• Festive and colorful presentation

User Comments:

• "This dish is absolutely stunning and tastes even better than it looks!"
• "The combination of sweet and savory flavors is perfect, and the walnut sauce is to die for."
• "The pomegranate seeds add a beautiful pop of color and a touch of freshness."
• "I loved the smoky flavor of the poblano peppers."
• "This dish is a true masterpiece that impresses every time."

Special Precautions and Tips:

• Wear gloves when handling the poblano peppers to prevent your hands from getting stained.
• If you don't have goat cheese, you can substitute cream cheese or ricotta.
• If you don't have pine nuts, you can use almonds or other nuts.
• Make sure the poblano peppers are completely cool before stuffing them to prevent the sauce from separating.
• Serve the Chiles en Nogada immediately after garnishing to enjoy the best flavors and textures.