Chiles en Nogada Philadelphia®

Philadelphia
The Chiles en Nogada recipe we present here is delicious, where Philadelphia® Cream Cheese adds a unique flavor to the nogada.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 190 grams Philadelphia® cream cheese
  • 2 cups sour cream
  • 1 cup walnuts
  • 1/2 cups evaporated milk
  • 1/2 cups white wine
  • 1/2 teaspoons cinnamon powder
  • 2 tablespoons sugar
  • 2 tablespoons goat cheese
  • salt
  • pepper
  • 250 grams sirloin, ground
  • 250 grams ground pork
  • 1 red apple, peeled and finely chopped
  • 2 peaches, large, peeled, and finely chopped
  • 1/2 cups acitrón, finely chopped
  • 1/2 cups walnuts, chopped
  • 1/2 cups unsalted almonds, peeled and chopped
  • 1/4 cups pine nuts
  • 1/2 cups onion, finely chopped
  • 3 garlic, finely chopped
  • 1 cup tomato purée
  • 1/2 teaspoons cinnamon
  • 1 pinch ground cloves
  • 1/2 teaspoons nutmeg
  • 6 tablespoons vegetable oil
  • 10 Poblano chiles, roasted and deveined
  • 1 cup pomegranate, peeled and shelled
  • 1/2 cups parsley, washed
Preparation
40 mins
20 mins
Medium
  • Heat the oil in a pot and fry the oil, garlic, and onion until slightly translucent.
  • Add the meat, cook until slightly browned.
  • Incorporate the tomato puree, the fruits, and then the rest of the filling ingredients.
  • Cook over medium heat for 25 minutes or until cooked and the juice is absorbed.
  • Open the poblano chiles in half and fill them with the meat.
  • Blend the ingredients for the nogada.
  • Pour the nogada over the chiles, garnish with pomegranate when serving, and add some parsley sprigs.

Nutritional Information

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