Chiles En Nogada

Servings: 12

Ingredients

Picadillo

Qty Ingredient
6 tbsp Olive Oil
¼ cup chopped dried figs
2 ea 15 oz cans diced tomatoes
2 ea 12 oz packages TJ meatless crumble
1 ea small chopped onion
3 ea cloves chopped garlic
2 tsp salt
8 ea peppercorns
5 ea whole cloves
½ in stick cinnamon

Nogada

Qty Ingredient
¼ - ½ cup chopped walnuts
1 slice whole wheat bread
¼ lb queso fresco
1½ cups crema mexicana
½ tsp salt

Chiles

Qty Ingredient
1 ea small bunch italian parsley
1 ea small pomegranate or equivalent seeds
12 ea Whole Chile Poblano, roasted and seeded

Preparation

  1. Grind the peppercorns, cloves, and cinnamon in a mocajete as finely as possible
  2. Brown the onions in a cast iron fry pan
  3. Add the remainng picadillo ingredients and simmer till done
  4. Blend the Nogada ingredients to a thick creamy consistency, add additional crema as needed
  5. Stuff chiles with Picadillo
  6. Pour Nogada over stuffed chiles
  7. Top with pomegranate seeds