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Isabel

Isabel Fernández
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Recipe of Chile in Vegetarian Nogada
Isabel

Isabel Fernández
Recipe of Chile in Vegetarian Nogada
Isabel

Isabel Fernández
Recipe of Chile in Vegetarian Nogada
Isabel

Isabel Fernández
Recipe of Chile in Vegetarian Nogada
Isabel

Isabel Fernández
Recipe of Chile in Vegetarian Nogada
Paola

Paola Morali
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5

Chile in Vegetarian Nogada

75 minutes
Easy
8 servings
1
Prepare this ideal option of chili in vegetarian nogada, stuffed with mushrooms, mixed with fruits such as peach, pear and nuts, bathed in a soft and smooth nogada. Decorate it with juicy red pomegranate and fresh parsley.

Ingredients

  • 8 pieces of chile poblano
  • 3 spoonfuls of vegetable oil
  • 3 spoonfuls of Garlic finely chopped, for filling
  • 1/4 of Cup of onion finely chopped, for filling
  • 1/4 of Cup of plantain cut into cubes, for filling
  • 4 cups of mushroom filleted, for filling
  • 1/4 of Cup of peach cut into cubes, for filling
  • 1/4 of Cup of Apple cut into cubes, for filling
  • 1 piece of pear cut into cubes, for filling
  • 1/4 of Cup of raisin for the filling
  • 1/4 of Cup of almond for the filling
  • 3 spoonfuls of pinion for the filling
  • 1/4 of Cup of nut Finely chopped for filling
  • 1/4 of Cup of acitrón for filling
  • 1 pinch of nail for the filling
  • 1 pinch of cinnamon powder for the filling
  • to taste of laurel for the filling
  • 1 branch of thyme for the filling
  • 1 tablespoon of oregano for the filling
  • 1 pinch of Salt
  • 2 cups of walnut soaked in milk, for nogada
  • 1/4 of Cup of goat cheese for nogada
  • 1/2 Cup of milk for nogada
  • 3 spoonfuls of sugar for nogada
  • 1/2 Cup of red pomegranate to decorate
  • to taste of parsley to decorate

    Preparation

    Heat a comal over high heat and grill the chiles . Put them in a plastic bag and rest about 15 minutes. Clean chiles by removing skin, veins and seeds. Reservation.
    For the filling heat a pan over medium heat with the oil, add the banana and cook a few minutes. Add mushrooms and cook until softened. Add the fruits one by one, the nuts and season with the spices. Cook 10 more minutes. Reserve,
    For the nogada, blend all the ingredients until you obtain a smooth and soft sauce, reserve.
    Fill the peppers with the mushroom mixture. Serve with the nogada, decorate with the pomegranate and parsley. Enjoy

    PRESENTATION

    Bathe with the nogada and decorate with pomegranate, fresh parsley and minced castilla nut.

    TIPS

    Soak the castilla nuts with milk so that the nogada is not bitter if you wish.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    38552
    kcal
    1928%
    Carbohydrates
    781
    g
    260%
    Proteins
    788
    g
    1577%
    Lipids
    3900
    g
    6000%
    Fiber
    216
    g
    432%
    Sugar
    227
    g
    253%
    Cholesterol
    3.6
    mg
    1.2%
    Rate this Tip.
    Ratings (1)
    Paola Morali
    2017-09-14T00:40:15.00-06
    Muy buena, solo a la nogada le puse vino blanco.
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