Recipe

Chiles En Nogada (stuffed Poblano Chile Peppers) Recipe

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Ingredients

Directions

Step #1 Place chicken in a large pot with the halved onion, one stalk celery, & 1 clove garlic, two carrots, & cover with water.
Step #2 Boil until done.
Step #3 Slice meat into bite-sized pieces.
Step #4 In a large skillet over med-heat/flame, 4 oz walnuts, then add chicken, brown sugar, raisins, saute onion & garlic until soft, pepper & bay leaves.
Step #5 Mix together & saute for 3 to 5 mins, then stir in the vinegar, cilantro & tomato paste; reduce heat to low & let all simmer for 15 mins.
Step #6 Remove from heat & let cool.
Step #7 Preheat oven to 250 degrees F (120 degrees C).
Step #8 Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed.
Step #9 Stuff each chile pepper with cooled chicken mixture & place this in preheated oven to keep warm.
Step #10 To Make Sauce: In a large saucepan over med-heat/flame, goat cheese, 8 oz walnuts, mix the cream cheese, sour cream, nutmeg & granulated sugar.
Step #11 Heat, stirring, for 5 to 7 mins.
Step #12 When mixed together, pour the sauce over warm chile peppers & garnish with fresh sliced cilantro.
Step #13 .
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