Chiles En Nogada No Egg Batter
Experience the vibrant flavors of Mexico with this lighter take on the classic *Chiles en Nogada*, featuring no egg batter for a fresher, simpler preparation. This iconic dish combines flame-roasted poblano peppers stuffed with a savory-sweet filling of ground beef, pork, dried fruits, almonds, and aromatic spices like cinnamon and cloves. Topped with a luxuriously creamy walnut sauce and garnished with bright pomegranate seeds and fresh parsley, it’s a stunning celebration of balance and color. Perfect for holidays or special occasions, this version skips the traditional fried coating, letting the bold, natural ingredients shine through. A feast for both the eyes and the palate, this dish is also easily adaptable for vegetarian or dairy-free options!
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 250 grams Ground beef
- 250 grams Ground pork
- 1 medium, finely chopped White onion
- 2 minced Garlic cloves
- 2 medium, finely chopped Ripe tomato
- 50 grams, finely chopped Dried fruits (raisins, apricots, or prunes)
- 30 grams, blanched and chopped Almonds
- 1 peeled and diced Green apple
- 1 Cinnamon stick
- 0.25 teaspoons Ground cloves
- 1 teaspoon, or to taste Salt
- 0.5 teaspoons Black pepper
- 200 grams, soaked in water or milk Walnuts
- 1 cup Milk (or plant-based milk for vegan option)
- 50 grams Queso fresco (optional)
- 1 teaspoon, or to taste Sugar
- 50 grams Pomegranate seeds
- 1 bunch, chopped for garnish Fresh parsley
- 2 tablespoons Vegetable oil
Instructions
Roast the poblano peppers over an open flame, turning them frequently until the skins are charred and blistered. Place them in a plastic bag or cover them with a clean kitchen towel to steam for 10 minutes, then peel off the skins. Make a small slit near the top of each pepper and carefully remove the seeds while keeping the peppers intact.
Heat the vegetable oil in a large skillet over medium heat. Add the onions and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the ground beef and pork to the skillet, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes.
Stir in the tomatoes, dried fruits, almonds, green apple, cinnamon stick, ground cloves, salt, and black pepper. Simmer the mixture for 10-12 minutes until the flavors meld and the filling is slightly moist but not too wet. Remove the cinnamon stick and set the filling aside to cool.
In a blender, combine the soaked walnuts, milk, queso fresco (if using), and sugar. Blend until smooth and creamy. Adjust the consistency with more milk if necessary and season with a pinch of salt to taste. Set the walnut sauce aside.
Carefully stuff each poblano pepper with the cooled meat filling, being gentle to avoid tearing the peppers.
To serve, plate a stuffed poblano pepper, drizzle generously with the walnut sauce, and garnish with pomegranate seeds and chopped parsley. Serve at room temperature or slightly warm.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 16.4 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
