yourfavoritef1girlie
Culinary Explorer
Hey everyone!
Ready to spice up your kitchen with a taste of Mexico?
Let's dive into a delicious and festive dish that's sure to dazzle your taste buds: Chiles en Nogada! ![Party popper :tada: 🎉](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f389.png)
Get ready for a burst of savory-sweet flavors that'll have you craving more. Let's cook up some culinary magic together! ![Glowing star :star2: 🌟](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f31f.png)
Ingredients:
![Waving hand :wave: 👋](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f44b.png)
![Hot pepper :hot_pepper: 🌶️](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f336.png)
![Party popper :tada: 🎉](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f389.png)
![Fork and knife :fork_and_knife: 🍴](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f374.png)
![Glowing star :star2: 🌟](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f31f.png)
Ingredients:
- 6 large poblano peppers
- 1 lb ground beef or pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 1 pear, peeled and diced
- 1 plantain, peeled and diced
- 1/4 cup raisins
- 1/4 cup almonds, chopped
- 1/4 cup walnuts, chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Salt and pepper to taste
- 1 cup milk
- 1 cup heavy cream
- 1 cup walnuts
- 4 oz cream cheese
- 1/4 cup sugar
- Pomegranate seeds and chopped fresh parsley for garnish
- Roast the poblano peppers over an open flame or under the broiler until charred on all sides. Place them in a plastic bag or covered bowl to steam for 10 minutes. Peel off the charred skin, make a vertical slit, and remove the seeds, keeping the peppers whole.
- In a skillet, cook the ground meat over medium heat until browned. Add the onion and garlic and cook until softened.
- Stir in the diced apple, pear, plantain, raisins, almonds, walnuts, cinnamon, cloves, salt, and pepper. Cook for 5-7 minutes until the fruit is tender and the flavors meld together. Remove from heat and let cool slightly.
- Carefully stuff each poblano pepper with the meat mixture, pressing gently to fill.
- In a blender, combine the milk, heavy cream, walnuts, cream cheese, and sugar. Blend until smooth to make the walnut sauce.
- Pour the walnut sauce over the stuffed peppers and garnish with pomegranate seeds and chopped parsley.
- Serve chilled or at room temperature. Enjoy your Chiles en Nogada!