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Chiles en Nogada Philadelphia®

40 min
20 min
Not so easy
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The recipe for Chiles en Nogada that we present here is delicious, where the Philadelphia® Cream Cheese brings a unique flavor to the nogada.
Learn more about Philadelphia

Ingredients

5 servings
  • 190 grams of Philadelphia® cream cheese
  • 2 cups of cream
  • 1 cup of walnut
  • 1/2 cup of evaporated milk
  • 1/2 cup of white wine
  • 1/2 teaspoon of cinnamon powder
  • 2 tablespoons of sugar
  • 2 tablespoons of white goat cheese
  • salt
  • black pepper
  • 250 grams of sirloin ground
  • 250 grams of ground pork
  • 1 Red Apple peeled and finely chopped
  • 2 peaches large peeled and finely chopped
  • 1/2 cup of candied lemon peel finely chopped
  • 1/2 cup of walnut chopped
  • 1/2 cup of unsalted almond peeled and chopped
  • 1/4 of cup of pinion
  • 1/2 cup of onion finely chopped
  • 3 garlic finely chopped
  • 1 cup of mashed tomatoes
  • 1/2 teaspoon of cinnamon
  • 1 pinch of ground clove
  • 1/2 teaspoon of nutmeg
  • 6 tablespoons of oil
  • 10 poblano peppers roasted and deveined
  • 1 cup of red pomegranate peeled and shelled
  • 1/2 cup of parsley washed

Preparation

Heat the oil in a pot and fry the oil, garlic and onion until lightly transparent.
Add the meat, cook until lightly browned.
Incorporate the tomato puree, fruits and so on the rest of the filling ingredients.
Cook over medium heat for 25 minutes or until cooked and the juice absorbed.
Open the poblano peppers in half and fill them with meat.
Blend the ingredients of the nogada.
Bat the chiles with the nogada, garnish with the pomegranate when serving and some branches of parsley.

PRESENTATION

Present your chiles in your favorite dish.

TIPS

If it is not a grenade season, you can substitute it with chopped walnut. If you do not get acitron, you can replace it with ate.

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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.
Esha
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