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Chiles en Nogada (Stuffed Poblano Chile Peppers)
Chiles en Nogada (Stuffed Poblano Chile Peppers)
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Stuffed poblano chiles filled with a savory mix of chicken, onion, garlic, raisins, walnuts, cilantro, and tomato paste. Topped with a decadent goat cheese walnut sauce.
Ingredients:
  • 1 (4 pound) whole chicken, cut into pieces
  • 1 onion, halved
  • 2 carrots, peeled
  • 1 stalk celery
  • 1 clove garlic, peeled
  • 12 fresh poblano chile peppers - cleaned, roasted and peeled
  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • 4 ounces raisins
  • 4 ounces brown sugar
  • 4 ounces walnuts
  • 0.25 teaspoon ground black pepper
  • 4 bay leaves
  • 1 tablespoon distilled white vinegar
  • 0.5 cup chopped fresh cilantro
  • 3 tablespoons tomato paste
  • 4 (8 ounce) packages cream cheese
  • 8 ounces soft goat cheese
  • 1 cup sour cream
  • 8 ounces walnuts
  • 0.5 teaspoon ground nutmeg
  • 0.75 teaspoon white sugar
  • 0.5 bunch cilantro, finely chopped
Instructions:
  • In a large pot, combine chicken, halved onion, carrots, celery, garlic, and enough water to cover. Boil until chicken is cooked through. Slice chicken into bite-sized pieces.
  • In a large skillet over medium heat, saute the onion and garlic until soft. Add the chicken, raisins, brown sugar, 4 ounces of walnuts, pepper, and bay leaves. Cook for 3 to 5 minutes, then stir in the vinegar, cilantro, and tomato paste. Reduce the heat to low and let simmer for 15 minutes. Remove from heat and allow to cool.
  • Preheat your oven to 250 degrees F (120 degrees C). Make a lengthwise slit along the side of each chile pepper for stuffing. Fill each pepper with the cooled chicken mixture and keep warm in the oven.
  • In a large saucepan over medium heat, mix cream cheese, goat cheese, sour cream, 8 oz walnuts, nutmeg, and sugar. Stir and heat for 5-7 minutes until well combined. Pour the sauce over warm chile peppers and top with fresh cilantro.

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