Chiles en Nogada Vegetarianos

Chiles en Nogada Vegetarianos is a vibrant Mexican breakfast dish featuring poblano peppers stuffed with a flavorful mix of quinoa, nuts, and spices, topped with a creamy walnut sauce. This dish not only delights the palate but also showcases the rich culinary heritage of Mexico in a vegetarian-friendly way.

Ingredients

• 2 large poblano peppers
• 100g quinoa
• 200ml vegetable broth
• 50g walnuts, chopped
• 50g almonds, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• Salt - to taste
• Pepper - to taste
• 50g fresh parsley, chopped
• 100ml heavy cream
• 1 tsp sugar
• 2 tbsp pomegranate seeds for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Roast the poblano peppers directly over an open flame or under the broiler until the skin is blistered and charred, about 10 minutes. Place in a plastic bag to steam for 5 minutes, then peel off the skin and set aside.
3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
4. In a skillet, heat a little oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.
5. Add the diced tomato, walnuts, almonds, cinnamon, cumin, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
6. Fold the cooked quinoa into the skillet mixture and stir in the chopped parsley. Mix well to combine all ingredients.
7. Stuff each roasted poblano pepper with the quinoa mixture, carefully pressing it in to fill completely.
8. In a blender, combine the walnuts, heavy cream, and sugar. Blend until smooth to create the walnut sauce.
9. Serve the stuffed peppers drizzled with the walnut sauce and garnish with pomegranate seeds.

Nutrition

• Calories: 600
• Protein: 15 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 30 mg
• Total Fat: 40 g
• Saturated Fat: 10 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from quinoa and nuts.
• Rich in antioxidants and vitamins from tomatoes and peppers.

Tags