Chiles en Nogada

Name: Chiles en Nogada
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 Poblano Pepper; 1 cup Walnuts; 1 cup Heavy Cream; 1/2 cup Milk; 2 Garlic cloves; 1/4 tsp Cinnamon; 1/4 Nutmeg; 1 Pomegranate seeded; 1 Parmesan grated; Salt to taste

Poblano in a luxurious walnut cream sauce with pomegranate seeds, the elegant vegetarian celebration dish.

50 min · Confident · 420 cal · 16g protein · $3.50/serving · Mexican

Comfort Food Vegetarian

50minutes

4servings

420calories

16gprotein

$3.50per serving

Save this recipe

Ingredients (serves 4)

4 Poblano Pepper
1 cup Walnuts
1 cup Heavy Cream
1/2 cup Milk
2 Garlic cloves
1/4 tsp Cinnamon
1/4 Nutmeg
1 Pomegranate seeded
1 Parmesan grated
Salt to taste

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Char poblanos over flame for 8 minutes. Steam in plastic bag for 5 minutes.
2
Peel carefully and remove seeds through a slit. Set aside.
3
Blanch walnuts in boiling water for 1 minute.
4
Blend walnuts, heavy cream, milk, minced garlic, cinnamon, and nutmeg until silky smooth.
5
Season walnut sauce with salt. Pour onto a serving platter and nestle poblanos on top.
6
Garnish with pomegranate seeds and grated Parmesan. Serve at room temperature or slightly warm.