Chiles en Nogada (Stuffed Poblano Chile Peppers)

A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!

Print Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course lunch/dinner

Cuisine American

Servings 12 people

Calories 10341.6 kcal

Equipment

1 Large Pot For boiling the chicken.
1 Large Skillet For preparing the chicken filling.
1 Large Saucepan For making the Nogada sauce.
1 Chef's knife For chopping vegetables and chicken.
1 Baking Dish/Sheet To warm stuffed chiles in the oven.

Ingredients

Main

1 4 pound whole chicken, cut into pieces
1 onion halved
2 carrots peeled
1 stalk celery
1 clove garlic peeled
12 fresh poblano chile peppers - cleaned roasted and peeled
1 white onion chopped
3 cloves garlic chopped
4 ounces raisins
4 ounces brown sugar
4 ounces walnuts
¼ teaspoon ground black pepper
4 bay leaves
1 tablespoon distilled white vinegar
½ cup chopped fresh cilantro
3 tablespoons tomato paste
4 8 ounce packages cream cheese
8 ounces soft goat cheese
1 cup sour cream
8 ounces walnuts
½ teaspoon ground nutmeg
¾ teaspoon white sugar
½ bunch cilantro finely chopped

Instructions

Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

Notes

1. Ensure your poblano peppers are properly roasted and peeled before stuffing. This contributes significantly to both flavor and texture. A slight char on the skin adds depth.2. For the chicken, consider using a mix of dark and white meat for a more succulent filling. Leftover rotisserie chicken can also expedite prep.3. Lightly toast the walnuts for both the filling and the sauce to bring out their nutty aroma and flavor. This simple step elevates the dish.4. When preparing the Nogada sauce, ensure all cheeses are at room temperature for a smoother, lump-free consistency. Stir continuously over medium-low heat to prevent scorching.5. For an authentic presentation, finely chop fresh parsley or pomegranate seeds to add atop the cilantro garnish, replicating the Mexican flag colors.