Chiles en Nogada

(Stuffed Chilies in Walnut Cream Sauce)

 

 

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Serves 4 to 6

 

You don’t need a specific recipe to make this delectable and very special Mexican dish.  Basically you are just making Chiles Rellenos.  Use whatever stuffing you wish, a beef or pork stuffing, chicken stuffing, cheese, or vegetarian. 

 

The Walnut Sauce

 

1 cup shelled walnuts

½ pint whipping cream or Mexican crema if available

½ cup ricotta or queso fresco if available

1/4 cup inexpensive cream sherry

½ teaspoon powdered cinnamon

Salt to taste

 

1 recipe Chiles Rellenos

 

Pomegranate seeds

Coarsely chopped fresh cilantro for garnish

 

Put the walnuts in a pot and cover with water.  Bring to a boil, then let sit for about five minutes.  When cool enough to handle, remove as much of the skin as possible with a stiff brush.  Chop coarsely.  Put the walnuts, cream, cheese, Sherry and cinnamon in the jar of your blender and process until smooth and thick.  Season to taste with a pinch of salt and a wee bit of sugar if needed.  Set aside.

 

Make the Chiies Rellenos.  Arrange the chiies on a serving plate.  Whirr the walnut sauce again and pour over the chiles.  Scatter the pomegranate seeds and cilantro over and serve.  This dish is often served on special occasions in Mexico, given that it has the colors of the Mexican flag.

 

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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