Chiles en Nogada

Name: Chiles en Nogada
Prep time: 80 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups walnuts, cut in half for the nogada; 1 1/2 cups evaporated milk, for the nogada; 1/2 cups sour cream, low-fat, for the nogada; 150 grams double cream cheese, for the nogada; 1 tablespoon dry sherry, for the nogada; 2 tablespoons sugar, for the nogada; 2 tablespoons vegetable oil, for the filling; 2 tablespoons white onion, minced, for the filling; 200 grams ground meat, beef sirloin, for the filling; 200 grams ground meat, pork loin, for the filling; 1 1/2 tablespoons Knorr® granulated chicken bouillon; 1/2 plantains, peeled and diced, for the filling; 1 red apple, cut into cubes; 1 peach, cut into cubes; 1/2 cups raisins; 1 teaspoon cinnamon powder; 1 pinch clove, ground; 6 Poblano chiles, roasted and seedless

Knorr

This is a very delicious seasonal recipe; prepare this Independence Day a delightful chile where the creaminess of the nogada, the sweet delight of the filling, and the tartness of the pomegranate will fill your mouth with an explosion of flavor.

Reviewed by Editorial Team of Kiwilimón

Published: 09-09-2016

Preparation

50 mins

30 mins

Low

For the nogada, blend the walnuts, evaporated milk, cream, cheese, sherry, and sugar (add a little water if necessary to achieve a thick, lump-free consistency). Refrigerate. For the filling, heat the oil and fry the onion with both types of meat until they are golden and well cooked. Season with Knorr® Suiza Chicken Broth, add the fruits, raisins, cinnamon, and clove. Cook over medium heat for 5 minutes, stirring occasionally. Stuff the poblano peppers with the previous mixture and drizzle with the nogada. Serve.