Chilies en nogales (stuffed chilies with walnuts)

Chilies en Nogales Recipe | Stuffed Chilies with Walnuts from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 2

Introduction

Chilies en nogales (stuffed chilies with walnuts)

Chilies en nogales, also known as stuffed chilies with walnuts, is a delicious and flavorful Mexican dish that combines the heat of chilies with the richness of walnuts. This dish is perfect for those who enjoy a little spice in their meals.

History

Chilies en nogales has its origins in Mexican cuisine, where chilies are a staple ingredient in many dishes. The combination of chilies and walnuts creates a unique and tasty flavor profile that has been enjoyed for generations.

Ingredients

1 large green pepper or 2 small poblanos
2 tbsp chopped walnuts
0.25 cup low fat sour cream
2 tbsp skim milk
0.5 tsp cinnamon
2 tsp sugar
0.25 cup chopped red onion
2 medium jalapeño peppers, washed and seeded
1 cup kidney beans, rinsed and drained
1 clove garlic, peeled
2 tsp ground cumin
1 tsp olive oil
1 cup canned crushed tomatoes
2 tbsp raisins

How to prepare

Preheat the broiler.
Place the pepper on a foil-lined baking tray.
Broil the pepper 2 inches from the heat for 5 minutes.
Turn the pepper and broil for an additional 5 minutes.
Chop the walnuts in a food processor.
In a small bowl, mix the sour cream and milk together until smooth.
Add the walnuts, cinnamon, and sugar to the bowl and blend together. Set aside.
Chop the onion in a food processor.
With the blades running, add the jalapeño peppers and garlic to the processor.
Stop the processor and add the beans and cumin. Process until coarsely chopped.
Heat the olive oil in a nonstick skillet over medium-high heat.
Add the bean mixture to the skillet and sauté for 1 minute.
Add the tomatoes and raisins to the skillet and sauté for 2 minutes.
Remove the skillet from heat and set aside.
Remove the peppers from the broiler, cut them in half, and remove the seeds.
Return the peppers to the baking tray and fill each half with the bean mixture.
Place the peppers on individual plates, spoon the sauce over the top, and serve with rice.
Nutritional info per serving: 364 calories; 16 g protein, 47 g carbohydrates, 15 g fat (35%), 9.6 g fiber, 22 mg cholesterol, 740 mg sodium.
Exchanges: 0.1 milk, 2 vegetable, 0.5 fruit, 1.9 bread, 0.4 meat, 2.3 fat.

Variations

Feel free to customize this recipe to suit your taste preferences. You can add different types of beans, such as black beans or pinto beans, for variety. You can also adjust the level of spiciness by adding more or fewer jalapeño peppers.

Cooking Tips & Tricks

When broiling the peppers, make sure to keep a close eye on them to prevent burning. It's important to turn the peppers halfway through the broiling process to ensure even cooking. Additionally, be careful when handling the jalapeño peppers, as they can be quite spicy. Consider wearing gloves to protect your hands.

Serving Suggestions

Serve Chilies en nogales with a side of rice or a fresh salad for a complete and satisfying meal. You can also top it with some chopped cilantro or a dollop of sour cream for added flavor.

Cooking Techniques

The key cooking techniques for this recipe include broiling the peppers, sautéing the bean mixture, and preparing the walnut cream sauce. These techniques help to bring out the flavors of the ingredients and create a delicious final dish.

Ingredient Substitutions

If you don't have poblanos, you can use bell peppers as a substitute. You can also use almonds or cashews instead of walnuts for the cream sauce. Feel free to get creative and experiment with different ingredients.

Make Ahead Tips

You can prepare the bean mixture and walnut cream sauce ahead of time and store them in the refrigerator until you're ready to assemble the dish. This can help save time on busy weeknights.

Presentation Ideas

To make this dish look more visually appealing, you can garnish it with some chopped cilantro or a sprinkle of paprika. You can also serve it in individual baking dishes for a more elegant presentation.

Pairing Recommendations

Chilies en nogales pairs well with a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio. You can also enjoy it with a cold beer or a refreshing glass of iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the dish until heated through or warm it up in a skillet on the stovetop.

Nutrition Information

Calories per serving

Each serving of Chilies en nogales contains 364 calories. It's important to enjoy this dish in moderation as part of a balanced diet.

Carbohydrates

Each serving of Chilies en nogales contains 47 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help fuel your day.

Fats

There are 15 grams of fat in each serving of Chilies en nogales. While fat is often demonized, it is an essential nutrient that plays a crucial role in the body's functions.

Proteins

This dish is a good source of protein, with 16 grams per serving. Protein is important for building and repairing tissues in the body.

Vitamins and minerals

Chilies en nogales is rich in vitamins and minerals, including vitamin C, vitamin A, and iron. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains walnuts and milk, which are common allergens. If you have allergies to these ingredients, be sure to substitute them with suitable alternatives.

Summary

Chilies en nogales is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. It's a great option for those looking to enjoy a tasty meal while also getting essential nutrients.

Summary

Chilies en nogales is a delicious and nutritious dish that combines the heat of chilies with the richness of walnuts. This recipe is easy to make and can be customized to suit your taste preferences. Enjoy this flavorful Mexican dish for a satisfying meal that's sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Mexico. My grandmother, who was an incredible cook, had passed down her love for cooking to me. She would spend hours in the kitchen, teaching me how to make traditional Mexican dishes using fresh ingredients and bold flavors.

One day, while rummaging through my grandmother's old recipe book, I stumbled upon a faded, hand-written recipe for chilies en nogales. I had never heard of this dish before, but the combination of stuffed chilies and walnuts intrigued me. I asked my grandmother about it, and she told me that it was a family recipe that had been passed down for generations.

She explained that chilies en nogales were a special dish that was typically made during the holidays or for special occasions. The chilies were stuffed with a savory mixture of ground meat, nuts, and spices, then covered in a rich walnut sauce. It sounded like a complex and delicious dish, and I knew I had to learn how to make it.

My grandmother agreed to teach me the recipe, but warned me that it would take time and patience to master. We started by roasting fresh poblano chilies over an open flame until the skins were charred and blistered. Then, we peeled off the skins and carefully slit open the chilies to remove the seeds and membranes.

Next, we prepared the filling by sautéing ground beef with onions, garlic, and a blend of traditional Mexican spices. We added chopped walnuts and raisins to the mixture, giving it a sweet and nutty flavor that complemented the spiciness of the chilies. Once the filling was ready, we carefully stuffed the chilies and secured them with toothpicks.

The next step was to make the walnut sauce, which was a rich and creamy blend of toasted walnuts, garlic, bread crumbs, and chicken broth. My grandmother showed me how to blend the ingredients together until they formed a smooth and velvety sauce that would coat the chilies perfectly.

Finally, we assembled the dish by placing the stuffed chilies in a baking dish and pouring the walnut sauce over the top. We baked the chilies in the oven until they were heated through and the sauce was bubbly and golden brown.

When the chilies en nogales were finally ready, I couldn't wait to taste them. The smell of the roasted chilies, savory filling, and creamy walnut sauce filled the kitchen, making my mouth water in anticipation. I took a bite of the dish and was instantly transported to a world of flavor and tradition.

The combination of the smoky chilies, rich filling, and creamy sauce was unlike anything I had ever tasted before. The sweetness of the raisins and walnuts balanced out the spiciness of the chilies, creating a harmonious and delicious dish that I knew would become a favorite in my own cooking repertoire.

Since that day, chilies en nogales has become a staple in my family's holiday celebrations. I have shared the recipe with friends and loved ones, passing down the tradition and flavors of this special dish to future generations. Every time I make chilies en nogales, I am reminded of my grandmother and the love and passion she instilled in me for cooking. And for that, I am forever grateful.