What else can I make with these ingredients?
This recipe may contain allergens
Beyti Sarma
Medium 55 min~610 kcal 9/10
🌶️
Chile en Nogada
A Puebla celebration dish of stuffed poblano chiles covered with walnut cream sauce, pomegranate seeds, and parsley.
Hard⏱️ 2 hr📖 1 min readServes 6~540 kcal🇲🇽 Mexican🌍 Full translation
55 min prep 45 min cook 20 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 2 h- Prep55 min
- Resting/Marinating20 min
- Cooking45 min
Ingredients
6 servings
Quick:
For the peppers
- 6 adet Poblano peppers
For the filling
- 450 gr Ground beef
- 1 adet Onion
- 3 diş Garlic
- 2 adet Tomatoes
- 1 adet Apple
- 1 adet Pear
- 1 adet Peach
- 0.3 su bardağı(~60 ml) Raisins
- 0.3 su bardağı(~60 ml) Almonds
- 0.3 çay kaşığı(~1.5 ml) Cinnamon
Nogada için
- 1 su bardağı(~200 ml) Walnut kernels
- 0.8 su bardağı(~160 ml) Milk
- 120 gr Cream cheese
For the coating
- 2 adet Eggs
For cooking
- 0.5 su bardağı(~100 ml) Vegetable oil
For serving
- 0.5 su bardağı(~100 ml) Pomegranate seeds
- 0.3 demet Parsley
General
- 1.3 tatlı kaşığı(~13 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Soak the walnuts in hot water for 20 minutes, peel off the skins, and rest them in milk in the refrigerator.
20 min20:00 - 2
Roast the poblano peppers, peel them, and make a slit without removing the stems.
- 3
Chop the onion and garlic and cook with the ground beef for 8 minutes.
8 min08:00 - 4
Add the tomatoes, apple, pear, peach, raisins, almonds, cinnamon, and salt and cook the filling for 15 minutes.
15 min15:00 - 5
Fill the peppers with the fruit and beef mixture.
- 6
Beat the eggs, lightly coat the peppers, and fry each side in oil for 90 seconds.
3 min03:00 - 7
Blend the walnuts, milk, and cream cheese to make the nogada sauce.
- 8
Place the peppers on a plate and serve with nogada sauce, pomegranate, and parsley.
💡 Tip: Soak the walnuts in hot water and peel them; if the skins remain, the nogada sauce tastes slightly bitter and its white color becomes dull.
🍽️ Serving suggestion: Serve chile en nogada close to room temperature, with plain rice and lemony green salad if desired.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Omega-3
- Vitamin C
- Vitamin B12
- Vitamin E
- Magnesium
Nutrition (per serving)
~540
kcal calories
28
g protein
52
g carbs
24
g fat
Protein 21%Carbs 39%Fat 40%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Milk
- Tree nuts
- Egg
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Chile en Nogada make?
This recipe serves 6.How long does Chile en Nogada take?
Prep 55 minutes, cooking 45 minutes, including 20 minutes of passive resting; 120 minutes in total.Is Chile en Nogada difficult?
This recipe is rated hard.How many calories does Chile en Nogada have?
Approximately 540 kcal per serving. Protein: 28g, carbs: 52g, fat: 24g.Which allergens does Chile en Nogada contain?
This recipe contains Milk, Tree nuts, Egg. Check it against your dietary needs.Which cuisine does Chile en Nogada belong to?
This recipe belongs to Mexican cuisine.How many ingredients does Chile en Nogada need?
This recipe needs 19 ingredients.
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