I love making stuffed Poblanos peppers any time and in any way, but at this time of the year Chiles en Nogada are the most popular way to prepare them, as Mexicans celebrate the Mexican Independence during September, the colours of the ingredients resembled the colours of the Mexican flag.
The nice stuffing complements the nogada sauce, there is something so comforting and very Mexican about them that I just love them.
This year I decided to make them with a twist and instead of using mince meat, I am stuffing them with king prawns, I guess because being from a coastal town, I just love the idea of seafood on everything, but if you would like to cook the traditional recipe, you can find it here in my blog: Traditional Chiles en Nogada or if you are vegetarian, there is a recipe for Vegetarian Chiles en Nogada however you decide to cook them, they are just amazingly delicious, the perfect dish to celebrate Mexican Independence Day. Have a great day! Viva México!
Prep 30 min approx.
Cook 45 min approx.
For the Stuffed Poblanos
- 4 medium Poblano peppers, roasted, peeled and deseeded
- 500 gr King prawns, peeled, chopped
- 1 medium onion peeled and finely chopped
- 3 tomatos washed and finely chopped
- 3 tbsp chopped fresh coriander
- 2 garlic cloves minced
- 2 tbsp rapeseed oil
- Salt and pepper to taste
For the Nogada Sauce
- 125 gr soft goats cheese
- 170 ml single cream
- 1/2 cup walnuts chopped
- 1/2 tsp salt
- 70 gr pomegranate seeds
- 15 gr chopped fresh coriander
The Poblano peppers
1. Chargrilled the poblano peppers on the burners of the hob. Turn them around so all the skin gets black.
2. Once the skin gets this colour, put the pepper inside a plastic bag to rest for 15 min and take them out of the plastic bag and peel the skin off.
3. Make a incision from top to bottom of the pepper and take the seeds out, leaving the steam on, leave aside.
The King Prawn filling
1. Heat a casserole dish or a frying pan and add the oil then onion, tomato and garlic and fry for 5 min at low heat.
2. Add the chopped king prawns and mix very well, cook for 5 min or until the prawns turn pink.
3. Then add salt and pepper and fresh coriander and mix for 2 min, turn the heat off and set aside.
The nogada sauce
1. Put all the ingredients, goats cheese, single cream, salt, walnuts into a blender and blend until getting a smooth consistency. I find it easier to use the hand blender as I have more control over the mixture.
2. Then assembled the peppers. Filled them with the king prawns filling until the pepper is well stuffed but holds everything inside the skin, cover the pepper with the Nogada sauce and scatter some pomegranate seeds and fresh chopped coriander. Enjoy them with some Mexican rice.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes in north London.