Baked Chiles en Nogada

Baked Chiles en Nogada is a vibrant Mexican dish that combines roasted poblano peppers stuffed with a savory high-protein filling and topped with a creamy walnut sauce. This unique recipe balances rich flavors with a hint of sweetness, making it a delightful meal for any occasion.

Ingredients

• 2 large poblano peppers
• 200g ground turkey or chicken
• 100g cooked quinoa
• 50g chopped walnuts
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• Salt to taste
• Black pepper to taste
• 200ml milk
• 100g walnuts (for nogada sauce)
• 1 tablespoon sugar
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 tablespoon pomegranate seeds (for garnish)

Steps

1. Preheat the oven to 180°C (350°F).
2. Roast the poblano peppers on an open flame or in the oven until the skins are blistered, then place them in a plastic bag to steam for 10 minutes. Peel off the skins and remove the seeds.
3. In a skillet, heat a splash of oil over medium heat. Add the diced onion and garlic, sautéing until translucent.
4. Add the ground turkey or chicken, cooking until browned. Stir in the cooked quinoa, diced tomato, cumin, cinnamon, salt, and pepper. Cook for an additional 5 minutes, then remove from heat.
5. Stuff each roasted poblano pepper with the turkey-quinoa mixture and place them in a baking dish.
6. In a blender, combine the 100g of walnuts, milk, and sugar to create a smooth nogada sauce.
7. Pour the nogada sauce over the stuffed peppers in the baking dish.
8. Bake in the preheated oven for 20-25 minutes until heated through.
9. Serve hot, garnished with chopped parsley and pomegranate seeds.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 85 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in antioxidants from walnuts and pomegranates, promoting heart health.

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