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.
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)