Jalapeños in nogada

Smucker´s
Smucker´s
The season for poblano peppers coincides with the time when Mexicans start preparing to celebrate Independence Day. During this celebration, we cook pozole, tostadas, snacks, and more, but the most traditional dish is the famous chile en nogada.Although delicious, this dish created by a group of nuns in honor of Agustín de Iturbide is a somewhat complicated recipe, so we set out to create a simpler, economical, and easy-to-make version, give it a try!To top it off, the filling of these mini chiles in nogada has a very special touch thanks to Smucker's® apricot Jam, so don’t hold back and make this recipe born in the convent of Santa Mónica, in Puebla.Click here for more easy recipes with jam!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 6 Jalapeño chiles, cut in half and without seeds or veins
  • water, to cook the chiles water, to cook the chiles
  • 1/2 piloncillos, to cook the chiles
  • 2 tablespoons vegetable oil, for the filling 2 tablespoons vegetable oil, for the filling
  • 1/2 cups onion, for the filling 1/2 cups onion, for the filling
  • 4 cups ground beef, for the filling 4 cups ground beef, for the filling
  • salt, for the filling salt, for the filling
  • pepper, for the filling pepper, for the filling
  • 1 cup tomato soup, for the filling
  • 1 cup apple, in small cubes, for the filling
  • 1 cup pear, in small cubes, for the filling
  • 1/4 cups Smucker's® apricot jam, for the filling
  • 1/2 cups almonds, sliced, for the filling 1/2 cups almonds, sliced, for the filling
  • 1 teaspoon cinnamon, ground, for the filling
  • 2 cups whipping cream, for the nogada
  • 1 cup cream cheese, for the nogada, in medium cubes
  • 2 cups walnuts, peeled, for the nogada
  • 1 cup milk, for the nogada
  • 1 teaspoon nutmeg, for the nogada
  • 1/2 cups raw sugar, for the nogada
  • pomegranate, de-seeded, for decoration
  • parsley, only the leaves, for decoration
Preparation
30 mins
15 mins
Low
  • Add the piloncillo and the chiles to a pot with boiling water and cook for 5 minutes.
  • For the filling: heat the oil in a pan over medium-high heat, add the onion, ground meat, salt, and pepper, and cook for 6 minutes. Pour in the broth and cook for 2 more minutes. Incorporate the fruits, apple, pear, Smucker’s® apricot Jam, almonds, and cinnamon and mix very well. Cook for 5 more minutes and set aside.
  • For the nogada: blend the heavy cream, cream cheese, walnut, milk, nutmeg, and sugar for 5 minutes or until obtaining a thick but homogeneous sauce. If the nogada is too dry, you can add a little more milk, but if it is too liquid, then add more nuts.
  • Serve the stuffed chiles with the meat, drench with the nogada and decorate with pomegranate and parsley leaves.

Nutritional Information

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