Chile en Nogada Chicken Roll-Ups

Deborah Dana
Give traditional chiles en nogada a twist and prepare these chile en nogada chicken roll-ups to celebrate Mexico’s Independence! These chicken roll-ups feature a savory chile en nogada stuffing prepared with drool-worthy ingredients like Poblano chile strips, ground meat, plantain, raisins, pears, peaches, and pine nuts. Spooned over with a creamy nogada sauce made with walnuts, cow’s milk, sugar, sherry, and goat cheese, these chile en nogada chicken roll-ups will add the perfect touch to your patriotic September parties.
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Ingredients
8
Portions
  • 3 tablespoons vegetable oil
  • 3 tablespoons garlic, finely chopped
  • 1/4 cups onion, finely chopped
  • 1 cup ground pork
  • 1 cup ground beef
  • 1/4 cups plantain, cut into cubes
  • 1 cup Poblano chile, cut into strips
  • 1/4 cups peach, cut into cubes
  • 1/4 cups apple, cut into cubes
  • 1/4 cups pear, cut into cubes
  • 1/4 cups raisins
  • 1/4 cups almonds
  • 3 tablespoons pine nuts
  • 1/4 cups pecans, finely chopped
  • 1/4 cups acitrón
  • 1/4 teaspoons cinnamon powder
  • bay
  • 1/4 teaspoons thyme, ground
  • 1 tablespoon dried oregano
  • 1 pinch salt
  • 1/4 cups sherry
  • 8 chicken cutlets
  • 2 cups walnuts, for the nogada
  • 1/4 cups goat cheese, for the nogada
  • 1 cup whipping cream, for the nogada
  • 1/2 cups cow's milk, for the nogada
  • 3 tablespoons sugar, for the nogada
  • 1/3 cups sherry, white, for the nogada
  • 1 pinch nutmeg, for the nogada
  • some pomegranate, for garnish
  • some fresh parsley, for garnish
  • some walnuts, finely chopped
  • 1/4 teaspoons clove
Preparation
40 mins
50 mins
Easy
  • Preheat oven to 356 ºF.
  • For the chile en nogada stuffing: In a skillet over medium heat, heat oil and cook onion until translucent. Add garlic, ground beef, and ground pork. Cook until they turn color. Season with salt and pepper.
  • Season with clove, bay leaves, thyme, oregano, and salt. Add plantain, cinnamon, peaches, pear, apples, raisins, pecans, pine nuts, and acitrón one by one. Let each ingredient cook for a few minutes before adding the next one. Add sherry and Poblano chile strips. Cook for 20 more minutes and adjust seasoning. Remove from heat.
  • For the nogada: In a blender, combine all the nogada ingredients and blend until smooth.
  • On a chopping board, place chicken cutlets and stuff with ground meat mixture. Wrap stuffed chicken cutlets with aluminum foil and bake for 20 minutes or until cooked through. Remove from oven and cut into slices.
  • Ladle nogada on a plate and top with a chicken roll-up. Spoon more nogada over chicken roll-up. Garnish chile en nogada chicken roll-ups with pomegranate, parsley, and walnuts on top.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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