Chile en Nogada Crêpes

Give a Mexican twist to a French classic and prepare these chile en nogada crêpes in a snap! These Poblano chile crêpes are stuffed with dried fruits, onion, garlic, ground meat, plantain, peaches, apples, pears, raisins, almonds, pine nuts, and pecans, just like traditional chile en nogada first created to celebrate Mexico’s Independence. Spooned over with a snowy-white nut nogada sauce prepared with goat cheese, sugar, cow’s milk, walnuts, and whipping cream, this drool-worthy chile en nogada crêpe is sure to be a hit at your patriotic September parties.
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Ingredients
6
Portions
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Preparation
40 mins
35 mins
Easy
  • For the crêpes: In a blender, combine all the crêpe ingredients and blend until a homogeneous mixture is obtained. Set aside.
  • In a skillet over medium heat, pour blended mixture and make the desired amount of crêpes.
  • For the stuffing: In a skillet, heat oil over medium heat. Cook onion, garlic, ground pork, and ground beef until they turn color. Add fruit. Give each ingredient time to cook before adding the next one. Add dried fruits and spices. Cook for about 10 minutes over low heat. Season with salt.
  • For the nogada: In a blender, combine all the nogada ingredients and blend until smooth. Set aside.
  • For serving: Stuff crêpes with ground beef, ground pork, and fruit mixtures. Spoon crêpes over with nogada and garnish with pomegranate and fresh parsley. Serve chile en nogada crêpes.

Nutritional information

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