Chiles en Nogada (Stuffed Peppers with Walnut Cream)

Name: Chiles en Nogada (Stuffed Peppers with Walnut Cream)
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 2 tbsp oil; 300 g mixed ground meat (pork and beef); 1 clove garlic, finely chopped; salt; 2 ripe peaches, peeled, finely chopped; 2 apples, peeled, finely chopped; 1 pear, peeled, finely chopped; 3 tbsp raisins; 2 eggs, separated; 1 dl flour; oil for frying; 300 g walnuts, peeled; 3 dl milk; 100 g white, creamy cheese (e.g. feta or a mild fresh cheese); toasted almonds or pomegranate seeds for garnish

Time: 1 hr 30 min6 servingsapprox. 690 kcal / serving (estimated)approx. 23 g protein / serving

Chiles en Nogada (Stuffed Peppers with Walnut Cream) (illustration)

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Method

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Roast the poblano peppers all over on the stove or grill until their skins blacken, then seal them in a bag and let them steam for a few minutes.
Peel the peppers, slit them lengthwise, and carefully seed them, leaving the stems intact.
Brown the ground meat in a little oil with the garlic and salt.
Add the chopped fruit and raisins, cook together for 4 minutes, then let it cool.
Stuff the peppers with the cooled fruit and meat filling.
Whip the egg whites until foamy, then mix in the flour and the egg yolks.
Dip the stuffed peppers in the egg batter and fry in hot oil until golden brown.
Blend the walnuts, milk and cheese smooth with an immersion blender - this is the nogada (walnut cream sauce), which should be whitish.
Arrange the fried, stuffed peppers on a platter, drizzle with the walnut cream, and serve garnished with toasted almonds or pomegranate seeds.

Source: Wikibooks – Cookbook – Cookbook:Chiles en Nogada (Stuffed Chile Peppers with Almonds) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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