The recipe for Chiles en Nogada that we present here is delicious, where the Philadelphia® Cream Cheese brings a unique flavor to the nogada.
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Ingredients5 portions
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.
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