Chiles en Nogada Dulce

Chiles en Nogada Dulce is a delightful Mexican dessert that features roasted poblano peppers stuffed with a sweet, fragrant mixture and topped with a creamy walnut sauce. This dish is not only a feast for the eyes but also a harmonious blend of flavors and textures.

Ingredients

• 2 large poblano peppers
• 100 grams of fresh ricotta cheese
• 50 grams of chopped walnuts
• 50 grams of dried figs, chopped
• 50 grams of raisins
• 50 grams of almond slivers
• 1 teaspoon of cinnamon
• 1 tablespoon of honey
• 100 ml of unsweetened almond milk
• Salt to taste
• 1 tablespoon of fresh pomegranate seeds for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Roast the poblano peppers in the oven for about 20 minutes, turning occasionally until the skin is blistered and charred.
3. Remove the peppers from the oven, place them in a plastic bag, and let them steam for 10 minutes. This will make peeling them easier.
4. While the peppers are steaming, in a bowl, combine the ricotta cheese, chopped walnuts, dried figs, raisins, almond slivers, cinnamon, and honey. Mix well until all ingredients are evenly combined.
5. Once the peppers are cool enough to handle, carefully peel off the charred skin and make a slit down the side of each pepper to remove the seeds.
6. Stuff each pepper with the sweet mixture and place them on a serving plate.
7. In a small saucepan, heat the almond milk over medium heat until warm. Stir in a pinch of salt and pour over the stuffed peppers.
8. Garnish with fresh pomegranate seeds before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 42 g
• Fiber: 5 g
• Sugar: 20 g
• Sodium: 120 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from walnuts and pomegranates.
• High in fiber from figs and raisins, promoting digestive health.

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