4 Nogada Recipes

Yamilette González
Chiles en nogada are one of the most famous Mexican dishes worldwide and here we have these 4 nogada recipes that are sure to be hits at your Mexican Independence celebration! Whether you prepare a almond nogada for your vegan guests, a creamy pecan nogada, a healthy-low fat nogada, or a traditional nogada, these 4 nogada recipes will add the perfect patriotic touch to your September 15th gathering.
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Ingredients
4
Servings
  • 1 cup almonds, peeled, for the almond nogada
  • 1 1/2 cups almond milk, for the almond nogada
  • 1/2 cups white wine, for the almond nogada
  • 2 tablespoons sugar, for the almond nogada
  • 1/4 tablespoons white pepper, for the almond nogada
  • salt, for the almond nogada
  • 1 cup pecans, for the pecan nogada 
  • 1 cup milk, for the pecan nogada 
  • 1/4 cups cream cheese, for the pecan nogada 
  • 1/4 cups sherry, for the pecan nogada 
  • 1 tablespoon sugar, for the pecan nogada 
  • pepper, for the pecan nogada 
  • salt, for the pecan nogada 
  • 1 cup requesón, for the low-fat nogada
  • 1/2 cups walnuts, for the low-fat nogada
  • 1 cup low-fat milk, for the low-fat nogada
  • 1/4 cups white wine, for the low-fat nogada
  • salt, for the low-fat nogada
  • pepper, for the low-fat nogada
  • 1 cup walnuts, for the traditional nogada
  • 1 cup milk, for the traditional nogada
  • 1/2 cups sour cream, for the traditional nogada
  • 1/2 cups goat cheese, for the traditional nogada
  • 2 tablespoons sugar, for the traditional nogada
  • 3 tablespoons sherry, for the traditional nogada
  • almonds, cut into halves, for garnish
  • pomegranate, for garnish
  • parsley, for garnish
  • pecans, chopped, for garnish
Preparation
5 mins
Low
  • For the almond nogada: In a blender, combine almonds, almond milk, white wine, sugar, and white pepper and blend until smooth. Season with salt. Spoon almond nogada over a veggie-stuffed Poblano chile. Garnish with almonds, pomegranate, and parsley.
  • For the pecan nogada: In a blender, combine pecans, milk, cream cheese, sherry, and sugar and blend until smooth. Spoon pecan nogada over a meat-stuffed battered Poblano chile. Garnish with chopped pecans, pomegranate, and parsley.
  • For the low-fat nogada: In a blender, combine requesón, walnuts, milk, and white wine and blend until smooth. Season with salt and pepper. Spoon low-fat nogada over a button mushroom-stuffed Poblano chile. Garnish with pomegranate and parsley.
  • For the traditional nogada: In a blender, combine walnuts, milk, cream, goat cheese, sugar, and sherry. Season with salt and pepper. Spoon traditional nogada over a meat-stuffed Poblano chile. Garnish with pomegranate and parsley.

Nutritional Information

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