- 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
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.
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Submitted By: Marlen
Chiles en Nogada (Stuffed Poblano Chile Peppers)