Chiles en Nogada with FAGE Total 0%

FAGE
These Traditional Chiles en Nogada are delicious and have fewer calories than the traditional version. Try them and be amazed.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 10 Poblano chiles, peeled and deveined
  • 240 grams pork loin
  • 2 cloves garlic
  • 1/2 onions
  • salt
  • 1 tablespoon lard
  • 2 tablespoons parsley, chopped
  • 3 tomatoes, peeled, seedless, and diced
  • 1 teaspoon raisins
  • 2 tablespoons almonds, skinless, finely chopped
  • 1/2 apples, peeled, cored, and finely chopped
  • 1/2 pears, peeled and finely chopped
  • 1/2 peaches, finely chopped
  • 1/4 plantains, finely chopped
  • 120 grams walnuts, for the nogada
  • 1/2 cups cow's milk, for the nogada
  • 180 grams queso fresco, for the nogada
  • 1 cup FAGE® Total 0% greek style yogurt, for the nogada
  • 3 tablespoons zero-calorie sweetener, for the nogada
  • 1 pomegranate
  • parsley, chopped for garnish
Preparation
1h 30 mins
0 mins
Low
  • Boil the pork with 2 cups of water, 2 cloves of garlic, and half an onion. Season with salt and let it cook over medium heat until tender. Remove from heat and finely chop, strain the cooking liquid and set aside.
  • In another pan, add lard, chop the remaining onion and add it along with the chopped garlic.
  • When they are translucent, add the parsley and tomato. Continue cooking until the tomato releases its juice. Add the pork and the cooking liquid to the pan. Mix in the raisins, almonds, apple, pear, peach, and plantain. Cook, stirring occasionally, until the fruit is cooked and the mixture is thick. Season with salt.
  • Fill the chiles with the mixture.
  • For the Nogada: Place the walnuts in a pot and cover with water, boil for 5 minutes. Strain and remove the skin. Set aside.
  • Bring the milk to just below boiling point, add the walnuts and let them soften for about 30 minutes.
  • In a blender, mix the walnuts with fresh cheese, FAGE Greek Yogurt, and low-calorie sweetener until a smooth puree is obtained, season with salt. Refrigerate.
  • Cover the stuffed chiles and sprinkle with pomegranate and chopped parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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