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Easy Chiles en Nogada
Roasted, peeled poblano peppers stuffed with a warmly spiced ground beef and dried fruit filling, draped in a creamy walnut sauce and finished with pomegranate seeds, a Mexican dish built around the colours of the flag.
Ingredients
Instructions
Cook the ground beef with the dried fruit and warm spices until fragrant and cooked through, to make the filling.
Roast and peel the poblano peppers, then carefully slit one side of each to create a pocket without tearing them.
Stuff each pepper generously with the spiced beef mixture and arrange on a serving plate.
Spoon the walnut cream sauce over the top and finish with pomegranate seeds just before serving.
