Meatless Chiles en Nogada

Mónica Mateos
Give a twist to this traditional Mexican dish by preparing these restaurant-worthy meatless chiles en nogada for your loved ones and let their outrageously good flavor take them to cloud 9! A delish nogada prepared by combining walnuts, goat cheese, cow’s milk, and sugar spooned over a mouthwatering veggie-stuffed Poblano chile is a culinary Mexican delight that is impossible to resist!
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Ingredients
8
Portions
  • 8 Poblano chiles
  • 3 tablespoons vegetable oil
  • 3 tablespoons garlic, finely chopped, for the veggie stuffing
  • 1/4 cups onion, finely chopped, for the veggie stuffing
  • 1/4 cups plantain, cut into cubes, for the veggie stuffing  
  • 4 cups button mushrooms, sliced, for the veggie stuffing
  • 1/4 cups peach, cut into cubes, for the veggie stuffing
  • 1/4 cups apple, cut into cubes, for the veggie stuffing
  • 1 pear, cut into cubes, for the veggie stuffing
  • 1/4 cups raisins, for the veggie stuffing
  • 1/4 cups almonds, for the veggie stuffing
  • 3 tablespoons pine nuts, for the veggie stuffing
  • 1/4 cups pecans, finely chopped, for the veggie stuffing
  • 1/4 cups acitrón, for the veggie stuffing
  • 1 pinch clove, for the veggie stuffing
  • 1 pinch cinnamon powder, for the veggie stuffing
  • bay, for the veggie stuffing
  • 1 sprig thyme, for the veggie stuffing
  • 1 tablespoon oregano, for the veggie stuffing
  • 1 pinch salt
  • 2 cups walnuts, soaked, for the nogada
  • 1/4 cups goat cheese, for the nogada
  • 1/2 cups cow's milk, for the nogada
  • 3 tablespoons sugar, for the nogada
  • 1/2 cups pomegranate, for garnish 
  • parsley, for garnish 
Preparation
40 mins
35 mins
Easy
  • On a griddle over high heat, char Poblano chiles. Place charred Poblano chiles in a plastic bag and let sit for about 15 minutes. Peel, trim, and seed Poblano chiles. Set aside.
  • For the veggie stuffing: In a skillet, heat oil over medium heat. Add plantain and cook for a few minutes. Add button mushrooms and cook until softened. Add each of the fruits and cook one by one. Add dried fruits and season with spices. Cook for 10 more minutes. Set aside.
  • For the nogada: In a blender, combine all the nogada ingredients and blend until smooth. Set aside.
  • Stuff Poblano chiles with the button mushrooms mixture. Spoon stuffed Poblano chiles over with nogada. Garnish meatless chiles en nogada with pomegranate and parsley.

Nutritional information

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