Chile Rellenos en Nogada

Nutrition values are AI-estimated based on ingredients.

• 4 large Poblano peppers
• 1 Green pear
• 1 Nectarine (or peach)
• 2 Plums
• 4 cloves Garlic, minced
• Chopped serrano chilies, to taste
• A handful of dried cranberries
• 1 tsp Cumin powder
• Red chili powder, to taste
• Salt, to taste
• 1 tbsp Olive oil
• 2 oz Cream cheese
• A handful of pecans
• Milk, as needed
• Cooking oil spray

1. 1Lightly spray poblano peppers with cooking oil.
2. 2Broil peppers in oven on high, turning periodically until charred on all sides (approx. 10 minutes).
3. 3Transfer hot peppers to a plastic bag or wrap and steam for 15-20 minutes.
4. 4Peel charred skin from peppers, make a slit, and carefully remove seeds.
5. 5Chop pear, nectarine, and plums into small cubes.
6. 6Sauté minced garlic in olive oil for 30 seconds.
7. 7Add chopped fruits, serrano chilies, dried cranberries, cumin powder, red chili powder, and salt to pan. Sauté for 5-7 minutes.
8. 8Stuff the roasted peppers with the sautéed fruit filling.
9. 9Blend pecans, cream cheese, and milk until smooth to create the Nogada sauce.
10. 10Arrange stuffed peppers on a platter.
11. 11Pour creamy pecan sauce over the stuffed peppers.
12. 12Garnish with dried cranberries or pomegranate seeds.

These instructions are our analysis of the original video. Watch on YouTube →