Chiles en Nogada (Stuffed Poblano Chillies)

    1 hour 30 min

    This is an exotic recipe of stuffed green chillies with a savoury/sweet stuffing of chicken, raisins, walnuts, sugar and spices. Poblano chillies are quite mild in flavour. If you can't find them, use long green peppers instead.

    19 people made this

    Serves: 12 

    • 1 (2kg) whole chicken, cut into pieces
    • 1 onion, halved
    • 2 carrots, peeled
    • 1 stick celery
    • 1 clove garlic, peeled
    • 12 fresh poblano chillies - cleaned, roasted and peeled
    • 1 onion, chopped
    • 3 cloves garlic, chopped
    • 100g raisins
    • 100g dark brown soft sugar
    • 100g walnuts
    • 1/4 teaspoon ground black pepper
    • 4 bay leaves
    • 1 tablespoon white vinegar
    • 8 tablespoons chopped fresh coriander
    • 3 tablespoons tomato puree
    • Sauce
    • 900g cream cheese
    • 225g soft goat cheese
    • 250ml soured cream
    • 225g walnuts
    • 1/2 teaspoon ground nutmeg
    • 3/4 teaspoon caster sugar
    • 1/2 bunch coriander, finely chopped

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Place chicken in a large saucepan with the halved onion, 2 carrots, 1 stick celery and 1 clove garlic; cover with water. Boil until done. Slice chicken into bite-sized pieces.
    2. In a large frying pan over medium heat, saute onion and garlic until soft, then add chicken, raisins, dark brown soft sugar, 100g walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, coriander and tomato puree; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
    3. Preheat oven to 120 C / Gas 1/2. Cut a slit in each chilli along one side, lengthways, so that they can be reconstructed after they are stuffed. Stuff each chilli with cooled chicken mixture and place in preheated oven to keep warm.
    4. To make sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, soured cream, 225g walnuts, nutmeg and sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chillies and garnish with fresh chopped coriander.

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    Reviews in English (17)


    I am mexican and chiles en nogada get their name from the sauce; nogada derives from nut and is cream, pecans and spices, not goat cheese, and is aserved with pomegranate. THe filling is usually beef.  -  05 Dec 2006  (Review from Allrecipes US | Canada)


    I loved the combinations of flavors but there must be an error in the creamy goat cheese sauce. This sauce was too thick and couldn't be poured. I would make it again but add milk to thin the mixture so that it could be poured over the chiles.  -  01 May 2001  (Review from Allrecipes US | Canada)


    Outstanding for creativity, flavor and presentation. I do have a few suggestions. It took me about an hour to roast and clean a dozen large poblanos - which is not factored into the time requirement. I also left a few seeds to add some heat, substituted about one-half pork (for a total of about 2.5-3 lbs meat), and reduced the cream cheese to one 8 oz package (and still needed to thin a little with milk). Everyone loved this!  -  09 Nov 2003  (Review from Allrecipes US | Canada)