Chile en Nogada

My apologies to my friends who took the last cooking class with me in Melaque. I had promised to post the recipe but unfortunately, life got in the way. So, here goes:
Pomegranate – for garnish
4 or 5 eggs
6 poblano chilies – big
½ pear finely chopped
½ nectarine finely chopped
50 g. Raisins
200 g goat cheese
Handful of almonds finely chopped
200 ml. sour cream
½ onion finely chopped
½ kg. hamburger
2 cloves garlic finely chopped


Add a bit of oil to pan and sauté onion and garlic. Add meat and sauté until brown.
Add salt
Add fruit and cook for a few minutes
Add raisins and cook until raisins are fluffy.
Add more salt to taste.
Char peppers over open flame or broil in oven until blistery. When done, put in plastic bag to steam and soften.
Slit open one side of pepper but not all the way to the bottom. Cut out seeds. Clean the pepper of all seeds.
Stuff peppers with mixture. Close peppers with toothpicks.
In a bowl, add 3 eggs and salt. Mix with mixer until foamy.
In another bowl, put approximately 1 ½ cups of flour.
Dip stuffed peppers in flour  and then in egg mixture.
Fry in pan with at least 1 inch of oil that has been heated, the hotter the oil the better.
Cook and turn until golden brown. Do not overcook.
In blender, add sour cream, goat cheese, about 20 almonds, and 2 TB of sugar. Add milk if too thick.
Put peppers on individual plates, pour some of the sour cream sauce over, and sprinkle pomegranate seeds over the pepper as well.


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