🫑 Chiles en nogada
Chiles en nogada are roasted poblano peppers stuffed with picadillo — minced beef cooked with fruit and spices — and covered in a creamy white walnut sauce. Red pomegranate seeds and green parsley on top give the dish the colours of the Mexican flag. It is served at room temperature, sweet, savoury and nutty at once.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 poblano peppers
- 400 g minced beef
- 1 onion, 2 garlic cloves, 2 tomatoes
- 1 apple, 1 pear, 1 peach, diced
- 200 g fresh walnuts, peeled
- 200 ml milk and 60 g fresh cheese
- 1 pomegranate, seeds only
- Parsley, cinnamon, salt, 1 tbsp oil
Method
- Roast the poblanos over a flame or under the grill, sweat them in a bag, then peel, slit and remove the seeds.
- Fry the onion and garlic in the oil, add the beef and brown it, then add the tomatoes, fruit, a pinch of cinnamon and salt and cook for 15 minutes.
- Blend the walnuts with the milk and cheese until smooth and season lightly.
- Fill the peppers with the picadillo.
- Pour the walnut sauce over and finish with pomegranate seeds and parsley.
How to make it lighter
- Use lean minced beef (5% fat) for the filling.
- Spoon on a thinner layer of walnut sauce — walnuts are very calorie-dense.
- Serve one pepper with a green salad rather than two.
History
The dish is closely tied to Puebla, and the popular story credits the city's nuns with creating it in 1821 to honour Agustín de Iturbide after Mexican independence. It is traditionally made in late summer, when walnuts and pomegranates are in season, and is eaten around the September independence celebrations.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →