Stuffed Peppers With Goat Cheese Walnut Sauce

FULL RECIPE BELOW
Also known as chiles en nogada, this classic Mexican Christmas dish is the perfect way to spice up your holiday meals. Learn to make it with our culinary chef.
CHILES EN NOGADA RECIPE: www.escoffieron...
Ingredients
10 poblano peppers (fire roasted, seeded and pealed)
Stuffing Ingredients
1 tbsp vegetable oil
1 medium onion (diced)
2 garlic cloves (chopped fine)
1 lb ground beef
2 tomatoes (peeled, chopped)
1 plantain (peeled, chopped)
1 medium apple (peeled, chopped)
1 medium peach (chopped)
1 pear (peeled and chopped)
¼ cup acitrón
7 green olives (chopped)
¼ cup almond slivers
¼ cup raisins
¼ cup chicken stock
¼ tsp ground clove
½ tbsp capers
1 tbsp sugar (optional)
¼ tbsp salt
½ tbsp black pepper
¼ tsp ground cinnamon
¼ cup dry sherry
Stuffing Preparation
1. In a large skillet over medium heat, add the oil and sweat the garlic and onions without any color. Add the ground beef. Cook to golden brown, stirring the pan often; drain the excess fat.
2. Add the rest of the ingredients except the sherry. Lower the heat and keep a simmer, stirring frequently, until most of the liquid evaporates-about 15 minutes. Add the sherry and cook for another five minutes. Remove from heat and set aside, cool before stuffing the peppers.
Walnut Sauce Ingredients
2 cups of walnuts (peeled)
Boilied water
1 (12 oz. can) evaporated milk
1 (7.6 oz.) half cream
5 oz goat cheese or mascarpone cheese
¼ tsp ground cinnamon
2 tbsp dry sherry
1 tbsp granulated sugar
Pomegranate seeds
Fresh parsley
Walnut Sauce Directions
1. Place walnuts in a medium bowl and cover with boiling water. Let them sit for about 5 minutes. Drain when cool enough to handle and peel the skin off. If need be, you can cover the walnuts again with hot water for a second time to finish the peeling.
2. Place the peeled walnuts in a blender with the evaporated milk, half cream, goat cheese, cinnamon, sherry and sugar. Puree until you get a smooth consistency. Strain to remove any large pieces.
Stuffed Peppers Assembly
1. Add about ½ cup of stuffing to each pepper; place the peppers in a serving dish. Top with walnut sauce. Garnish with pomegranate seeds and a sprig of parsley.
Note: Acitrón is the crystalized leaf of the biznaga Mexican cactus.
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[@vidividivicious]

Also, it is traditional to dip the the whole chile in egg white and yolk mixture and fry it

[@submoaat500yds6]

How do you make this without canned milk?

[@chefcesarherrera5277]

Hi There, you can substitute the milk in the can with heavy whipping cream.

[@vidividivicious]

We don't use citron anymore because that cactus species is endangered