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Recipe of Chiles en Nogada with FAGE Total 0%


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Recipe of Chiles en Nogada with FAGE Total 0%

Chiles en Nogada with FAGE Total 0%

1h 30 mins
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These Traditional Chiles en Nogada are delicious and have fewer calories than the traditional version. Try them and be surprised.
Learn more about FAGE


10 portions
  • 10 poblano peppers, peeled and deveined
  • 240 grams pork tenderloin
  • 2 cloves garlic
  • 1/2 onions
  • salt
  • 1 tablespoon lard
  • 2 tablespoons parsley, chopped
  • 3 tomatoes, peeled, seedless and diced
  • 1 teaspoon raisins
  • 2 tablespoons almond, without skin, finely chopped
  • 1/2 apples, peeled, discouraged and finely chopped
  • 1/2 pears, peeled and finely chopped
  • 1/2 peaches, finely chopped
  • 1/4 plantain, finely chopped
  • 120 grams walnut, for the nogada
  • 1/2 cups milk, for the nogada
  • 180 grams fresh cheese, for the nogada
  • 1 cup Yoghurt Greek Style FAGE® Total 0%, for the nogada
  • 3 tablespoons no-calorie sweetener , for the nogada
  • 1 red pomegranate
  • parsley, chopped to decorate


Boil the Pork with 2 cups of water, 2 cloves of garlic and half an onion. Season with salt and let cook over medium heat, until smooth. Remove from heat and finely chop, strain the cooking and reserve liquid.
In another pan add butter, chop the rest of the onion and add it together with the chopped garlic .
When they are transparent, add the parsley and tomato. Continue cooking until the tomato juice comes out. Add the pork and the cooking liquid to the pan. It integrates raisins, almonds, apple, pear, peach and banana. Cook moving occasionally until the fruit is cooked and the mixture is thick. Season with salt.
Fill chiles with the mixture.
For the Nogada: Place the nuts in a pot and cover with water, boil for 5 minutes. Stretch and remove the skin. Reservation.
Bring the milk to an almost boiling point, add the nuts and let them soften, about 30 minutes.
In a blender, mix the walnuts with the fresh cheese, the Greek Yoghurt FAGE and the low-calorie sweetener, until you obtain a puree without lumps, season with salt. Refrigerate
Cover the stuffed chilies and sprinkle with pomegranate and chopped parsley.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Kim Belem Belem
09/10/2018 18:55:10
℮﹩℘℮ґ◎ м ﹩ѦℓℊѦη
Tere Tere
18/08/2015 09:09:39
R I Q U I C I M O Me encanta cocinar entonces ...   me encanta  y fácil  
Carmen Legorreta
10/10/2014 10:16:57
Deliciosamente divertida. Hacer estos chiles es de lo más divertido.... comérselos es de lo más delicioso.

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