 |
Chiles en Nogada (Stuffed Poblano Chile Peppers) Recipe | |
Mexican Vegetable | |
|
Ingredients:
12 medium (4-1/2" long) fresh poblano chile peppers - cleaned, roasted and peeled 1 white onion, chopped 3 cloves garlic, chopped 1 (4 pound) chicken, boiled 4 ounces raisins 4 ounces brown sugar 4 ounces blanched walnuts, chopped 1/4 teaspoon ground black pepper 4 bay leaves 1 tablespoon distilled white vinegar 1/2 cup chopped fresh cilantro 3 tablespoons tomato paste 4 (8 ounce) packages cream cheese 8 ounces soft goat cheese 1 cup sour cream 8 ounces blanched walnuts 1/2 teaspoon ground nutmeg 3/4 teaspoon white sugar 1/2 bunch cilantro, finely chopped
Directions:
1 Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. 2 Preheat oven to 250 degrees F (120 degrees C). 3 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. 4 Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm. 5 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. Makes 12 servings
| |