When we think of Chile Rellenos, an image of a rather large pepper stuffed with meat and/or cheese, egg battered and deep-fried, comes to mind. However, this is not your typical Chile Relleno. Behold the Chile Relleno en Nogada! First, it’s not stuffed with meat and/or cheese. Second, it’s not battered. Finally, it’s not deep-fried. In this unique recipe, the peppers are roasted and then stuffed with lightly sauteed fruits (yes, you read that correctly) that are a bit salty, spicy and sweet. A rich, creamy pecan sauce is poured over the top for a dramatic finish!
Poblano Peppers – 4, large
Olive Oil – 1 Tbsp
Garlic – 4 cloves, minced
Serrano Chili – to taste, minced
Dried Cranberries – a handful
Fruits – peach/nectarine, plum, pear – diced
Cumin Powder – 1 tsp
Red Chili Powder – to taste
Salt – to taste
Pomegranate Seeds – a handful for garnishing
1. Lightly coat Poblano Peppers with oil or spray oil. Place them on a foil-lined baking sheet and broil on high in the oven on the top rack for approx 10 mins. Turn peppers occasionally so that all sides are equally charred.
2. Once the Poblano Peppers are out of the oven, place them in a zip lock bag or cover them in plastic wrap and allow them to rest for 15-20 mins.
3. Take the peppers out of the plastic and gently peel the charred skin off.
4. Make a slit lengthwise and remove the seed core and stem.
5. Meanwhile, add Olive Oil and Garlic in a non-stick pan and allow the garlic to sizzle and lightly brown.
6. Add Serrano Chilies and Cranberries and mix.
7. Add diced Fruits, Cumin Powder, Red Chili Powder, and salt and mix well.
8. Saute for just a few minutes until fruits slightly soften.
9. Stuff the peppers with the sauteed fruit mixture and place them on a serving tray.
10. Pour the Nogada Sauce over the peppers, garnish with Pomegranate Seeds and serve.
For the Nogada Sauce:
Cream Cheese – 2 oz
Pecans (or Walnuts) – a handful
Milk – enough to grind into a thick pourable consistency
Salt – to taste
Grind all ingredients in a blender/grinder.
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