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Chiles en Nogada Philadelphia®

40 mins
20 mins
Half
100
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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 portions
  • 190 grams Philadelphia® cream cheese
  • 2 cups cream
  • 1 cup walnut
  • 1/2 cups evaporated milk
  • 1/2 cups white wine
  • 1/2 teaspoons cinnamon powder
  • 2 tablespoons sugar
  • 2 tablespoons white goat cheese
  • salt
  • black pepper
  • 250 grams sirloin, ground
  • 250 grams ground pork
  • 1 Red Apple, peeled and finely chopped
  • 2 peaches, large peeled and finely chopped
  • 1/2 cups candied lemon peel, finely chopped
  • 1/2 cups walnut, chopped
  • 1/2 cups unsalted almond, peeled and chopped
  • 1/4 cups pinion
  • 1/2 cups onion, finely chopped
  • 3 garlic, finely chopped
  • 1 cup mashed tomatoes
  • 1/2 teaspoons cinnamon
  • 1 pinch ground clove
  • 1/2 teaspoons nutmeg
  • 6 tablespoons oil
  • 10 poblano peppers, roasted and deveined
  • 1 cup red pomegranate, peeled and shelled
  • 1/2 cups 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.
Information per 100gr. Portion, provided by USDA
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