Chiles en Nogada Recipe – Poblano Peppers with Fruit & Pecan Cream Sauce

Last Updated on 2 months by Neha Deshmukh

Chiles en Nogada Recipe – Poblano Peppers with Fruit & Pecan Cream Sauce

Okay, friends, let’s talk about a dish that’s stunning – both to look at and to eat! Chiles en Nogada is a Mexican masterpiece, and honestly, it feels a little special every time I make it. The colors are incredible – the green of the pepper, the white of the sauce, and the red of the pomegranate seeds… it’s like a little edible flag of Mexico! I first tried this at a friend’s Independence Day celebration, and I was immediately hooked. It’s a bit of work, but trust me, it’s SO worth it.

Why You’ll Love This Recipe

This isn’t just a meal; it’s an experience. Chiles en Nogada is a beautiful harmony of sweet, savory, and slightly spicy flavors. The poblano pepper offers a mild heat, beautifully balanced by the sweet fruit filling and the rich, nutty nogada sauce. It’s a dish that’s sure to impress, and it’s perfect for a special occasion. Plus, it’s a fantastic way to explore Mexican cuisine beyond the usual tacos and enchiladas!

Ingredients

Here’s what you’ll need to create this magic:

• 4 large Poblano Peppers
• Spray Oil
• 1 Tbsp Olive Oil
• 4 minced Garlic cloves
• Serrano Chili, minced (to taste)
• A handful Dried Cranberries
• Diced Fruits (peach/nectarine, plum, pear) – about 1.5 cups total
• 1 tsp Cumin Powder
• Red Chili Powder (to taste)
• Salt (to taste)
• A handful Pomegranate Seeds
• 2 oz Cream Cheese
• A handful Pecans (or Walnuts)
• Milk, as needed

Ingredient Notes

Let’s chat about a few key ingredients.

• Poblano Peppers: These are the stars of the show! They have a mild heat, but it’s important to char them properly to get that lovely smoky flavor and make peeling easier. Don’t worry, we’ll get to that!
• Pecans (or Walnuts): Traditionally, pecans are used in the nogada sauce, giving it a wonderful richness. But walnuts work beautifully too, especially if you can’t find pecans. My grandmother always used walnuts – she said it reminded her of the orchards back home.
• Seasonal Fruits: The beauty of Chiles en Nogada is that it celebrates the best of late summer/early fall fruits. Peaches, nectarines, plums, and pears are all fantastic choices. Using what’s in season will give you the best flavor!
• Nogada Sauce Variations: You’ll find regional differences in the nogada sauce. Some recipes include almonds alongside (or instead of) pecans. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Char the Peppers: Preheat your oven broiler. Lightly coat the poblano peppers with spray oil. Place them on a foil-lined baking sheet and broil for about 10 minutes, turning frequently to char all sides. You want them nicely blackened!
2. Steam the Peppers: Transfer the charred peppers to a sealed bag or wrap them tightly in plastic wrap. Let them steam for 15-20 minutes. This makes the skin super easy to peel.
3. Peel and Seed: Once cooled, peel the skin from the peppers. Make a lengthwise slit in each pepper and carefully remove the seeds and stem.
4. Sauté the Aromatics: Heat the olive oil in a pan over medium heat. Sauté the minced garlic until golden and fragrant (about a minute). Add the minced serrano chili and dried cranberries, cooking for another minute.
5. Add the Fruit: Add the diced fruits to the pan. Sprinkle in the cumin powder, red chili powder, and salt. Sauté for 3-4 minutes, until the fruits are slightly softened.
6. Stuff the Peppers: Carefully stuff each poblano pepper with the fruit mixture. Arrange the stuffed peppers on a serving dish.
7. Make the Nogada Sauce: In a blender, combine the cream cheese, pecans (or walnuts), and a splash of milk. Blend until smooth and creamy, adding more milk as needed to reach your desired consistency. Season with a pinch of salt.
8. Drizzle and Garnish: Pour the nogada sauce generously over the stuffed peppers. Garnish with a scattering of vibrant pomegranate seeds. Serve immediately and enjoy!

Expert Tips

A few little things that can make all the difference:

• Even Charring: To ensure the peppers char evenly, rotate them frequently under the broiler.
• Nogada Sauce Consistency: Add milk gradually to the nogada sauce to avoid making it too thin. You want it to be pourable but still have a nice, creamy texture.
• Preventing Splitting: If your nogada sauce looks like it’s starting to separate, add a tiny bit more cream cheese and blend again.

Variations

Let’s get creative!

• Vegan Adaptation: Use plant-based cream cheese and milk to make a delicious vegan version. Cashews can also be blended into the sauce for extra richness.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Control the heat by adjusting the amount of serrano chili you use. Remove the seeds and membranes for a milder flavor.
• Festival Adaptation: This dish is traditionally served during Mexican Independence Day celebrations (September 16th). It represents the colors of the Mexican flag!

Serving Suggestions

Chiles en Nogada are wonderful as a main course, but they also make a stunning appetizer. Serve with a side of Mexican rice and a fresh salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon refrigeration, so you might need to add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What is Chiles en Nogada and its cultural significance? Chiles en Nogada is a traditional Mexican dish originating from Puebla. It’s deeply tied to Mexican Independence Day, with its colors representing the Mexican flag.
• Can I make the Nogada sauce ahead of time? Yes, you can! The sauce can be made a day in advance and stored in the refrigerator. Just give it a good stir before using.
• What fruits are traditionally used in Chiles en Nogada? Peaches, pears, plums, and apples are all commonly used.
• How do I know when the poblano peppers are perfectly charred? The skin should be blackened and blistered all over. This makes it easy to peel.
• Can I use walnuts instead of pecans in the Nogada sauce? Absolutely! Walnuts are a perfectly acceptable substitute.

Enjoy making this beautiful and delicious dish! I hope it brings a little bit of Mexico into your kitchen. ¡Buen provecho!