Chiles En Nogada No Egg Batter

Experience the vibrant flavors of Mexico with this lighter take on the classic *Chiles en Nogada*, featuring no egg batter for a fresher, simpler preparation. This iconic dish combines flame-roasted poblano peppers stuffed with a savory-sweet filling of ground beef, pork, dried fruits, almonds, and aromatic spices like cinnamon and cloves. Topped with a luxuriously creamy walnut sauce and garnished with bright pomegranate seeds and fresh parsley, it’s a stunning celebration of balance and color. Perfect for holidays or special occasions, this version skips the traditional fried coating, letting the bold, natural ingredients shine through. A feast for both the eyes and the palate, this dish is also easily adaptable for vegetarian or dairy-free options!

Nutriscore Rating: 74/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 250 grams Ground beef
• 250 grams Ground pork
• 1 medium, finely chopped White onion
• 2 minced Garlic cloves
• 2 medium, finely chopped Ripe tomato
• 50 grams, finely chopped Dried fruits (raisins, apricots, or prunes)
• 30 grams, blanched and chopped Almonds
• 1 peeled and diced Green apple
• 1 Cinnamon stick
• 0.25 teaspoons Ground cloves
• 1 teaspoon, or to taste Salt
• 0.5 teaspoons Black pepper
• 200 grams, soaked in water or milk Walnuts
• 1 cup Milk (or plant-based milk for vegan option)
• 50 grams Queso fresco (optional)
• 1 teaspoon, or to taste Sugar
• 50 grams Pomegranate seeds
• 1 bunch, chopped for garnish Fresh parsley
• 2 tablespoons Vegetable oil

Directions

Step 1

Roast the poblano peppers over an open flame, turning them frequently until the skins are charred and blistered. Place them in a plastic bag or cover them with a clean kitchen towel to steam for 10 minutes, then peel off the skins. Make a small slit near the top of each pepper and carefully remove the seeds while keeping the peppers intact.

Step 2

Heat the vegetable oil in a large skillet over medium heat. Add the onions and garlic, cooking until softened and fragrant, about 3-4 minutes.

Step 3

Add the ground beef and pork to the skillet, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes.

Step 4

Stir in the tomatoes, dried fruits, almonds, green apple, cinnamon stick, ground cloves, salt, and black pepper. Simmer the mixture for 10-12 minutes until the flavors meld and the filling is slightly moist but not too wet. Remove the cinnamon stick and set the filling aside to cool.

Step 5

In a blender, combine the soaked walnuts, milk, queso fresco (if using), and sugar. Blend until smooth and creamy. Adjust the consistency with more milk if necessary and season with a pinch of salt to taste. Set the walnut sauce aside.

Step 6

Carefully stuff each poblano pepper with the cooled meat filling, being gentle to avoid tearing the peppers.

Step 7

To serve, plate a stuffed poblano pepper, drizzle generously with the walnut sauce, and garnish with pomegranate seeds and chopped parsley. Serve at room temperature or slightly warm.

Nutrition Facts

Serving size	(2366.5g)

Amount per serving	% Daily Value*
Calories	3846.4

Total Fat 285.7g	0%
Saturated Fat 63.4g	0%
Polyunsaturated Fat 111.2g
Cholesterol 449.7mg	0%
Sodium 3283.5mg	0%
Total Carbohydrate 190.3g	0%
Dietary Fiber 46.7g	0%
Total Sugars 117.0g
Protein 169.8g	0%

Vitamin D 120IU	0%
Calcium 1228.7mg	0%
Iron 22.4mg	0%
Potassium 5487.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 16.9%

Carbs: 19.0%