Skip to content

Chiles en Nogada (Stuffed Chile Peppers with Almonds)

Chiles en nogada is a Mexican dish of stuffed chile peppers served with a nut-based sauce (nogada). Read the recipe carefully before preparing. Please note that this is a spicy dish.

Source and licence

"Chiles en Nogada (Stuffed Chile Peppers with Almonds)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chiles_en_Nogada_(Stuffed_Chile_Peppers_with_Almonds), revision 4512403), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chiles_en_Nogada_(Stuffed_Chile_Peppers_with_Almonds)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4512403

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Mexico. Associated with Mexico by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Cut the almonds in 2–4 pieces. Peel the peaches, apples, and pears, and chop them up in very tiny pieces. Set aside.
  2. Fry the ground meat in a pan with garlic and salt (to taste) over low heat in a spoonful of oil.
  3. When the meat is cooked, add the fruit and the raisins, and fry for about 4 minutes. Let cool.
  4. Put the poblano peppers on the stove and let them get toasted.
  5. After toasting them put the peppers in water and cut them on one of the long sides. Wash away the veins and the dark toasted spots on them.
  6. Stuff the peppers with the fruit-meat mixture.
  7. Crack and separate the eggs. Whip the whites until puffy, then beat in the flour and yolks until it reaches a yellowish point.
  8. Dip the whole pepper in the yellowish content that you just prepared and put in a pan to fry until light brown. Do repeatedly until done with all the peppers. Set aside while you make the nogada.
  9. Grind the walnuts, milk, cheese, and rum in the blender for about a minute. After it will look white if done right
  10. Pour over the peppers and enjoy!