Chiles En Nogada—A Must Have For Hispanic Heritage Month! Recipe by tricia
Chiles en Nogada—A Must-Have for Hispanic Heritage Month! Cooking Instructions 1 Roast and peel the poblano peppers, then clean them. 2 Cook the ground pork and beef in a skillet with their own juices and fat. Sauté with roasted onion and garlic that have been blended together. 3 Add toasted walnuts, pine nuts, and almonds (toasted on a griddle), along with dried cranberries and candied pineapple cut into small cubes. Let simmer for 5 minutes, then remove from heat. 4 In a blender, combine cream cheese, sour cream, walnuts, sugar, roasted garlic, and walnuts toasted on a griddle. Blend until smooth. Fill the peppers with the meat mixture, pour the sauce over them, and sprinkle with pomegranate seeds to taste. Enjoy! 1 Roast and peel the poblano peppers, then clean them. 1 Roast and peel the poblano peppers, then clean them. 2 Cook the ground pork and beef in a skillet with their own juices and fat. Sauté with roasted onion and garlic that have been blended together. 2 Cook the ground pork and beef in a skillet with their own juices and fat. Sauté with roasted onion and garlic that have been blended together. 3 Add toasted walnuts, pine nuts, and almonds (toasted on a griddle), along with dried cranberries and candied pineapple cut into small cubes. Let simmer for 5 minutes, then remove from heat. 3 Add toasted walnuts, pine nuts, and almonds (toasted on a griddle), along with dried cranberries and candied pineapple cut into small cubes. Let simmer for 5 minutes, then remove from heat. 4 In a blender, combine cream cheese, sour cream, walnuts, sugar, roasted garlic, and walnuts toasted on a griddle. Blend until smooth. Fill the peppers with the meat mixture, pour the sauce over them, and sprinkle with pomegranate seeds to taste. Enjoy! 4 In a blender, combine cream cheese, sour cream, walnuts, sugar, roasted garlic, and walnuts toasted on a griddle. Blend until smooth. Fill the peppers with the meat mixture, pour the sauce over them, and sprinkle with pomegranate seeds to taste. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls One Pot Cheeseburger Casserole Chicken Fajitas Sweet and spicy garlic chicken and pork Five-Ingredient, Super-Easy Brownies Low-Calorie Tonkatsu (Japanese style pork cutlet in bread crumbs) One Pot Cheeseburger Casserole Chicken Fajitas Sweet and spicy garlic chicken and pork Five-Ingredient, Super-Easy Brownies Low-Calorie Tonkatsu (Japanese style pork cutlet in bread crumbs) Chicken Tikka (dry) Mike's Spicy Fruity Salsa Pulled Pork Fried Peach Simple Teriyaki chicken marinade Garden bed merlot roast French Lemon Tart Water Chestnut Fry-Up Worms in dirt Sake Glazed Fish with Enoki Chicken Tikka (dry) Mike's Spicy Fruity Salsa Pulled Pork Fried Peach Simple Teriyaki chicken marinade Garden bed merlot roast French Lemon Tart Water Chestnut Fry-Up Worms in dirt Sake Glazed Fish with Enoki