Meatless Chiles en meatless

by Sarah

Meatless Chiles en meatless

Give a twist to this traditional Mexican dish by preparing these restaurant-worthy meatless chiles en nogada for your loved ones and let their outrageously good flavor take them to cloud nine!💪💚

8 Poblano chiles
3 tablespoons vegetable oil
3 tablespoons garlic, finely chopped
¼ cup onion, finely chopped
¼ cup plantain, cut into cubes
4 cups button mushrooms, sliced
¼ cup peaches, cut into cubes
¼ cup apple, cut into cubes
1 pear, cut into cubes
¼ cup raisins
¼ cup almonds
3 tablespoons pine nuts
¼ cup pecans
¼ cup acitrón
1 pinch clove,
1 pinch cinnamon powder
bay leaves
1 sprig thyme
1 tablespoon oregano
1 pinch salt
2 cups walnuts, soaked
¼ cup goat cheese
½ cup cow’s milk
3 tablespoons sugar
½ cup pomegranate

On a griddle over high heat, char Poblano chiles. Place charred Poblano chiles in a plastic bag and let sit for about 15 minutes. Peel, trim, and seed Poblano chiles. Set aside.
For the veggie stuffing: In a skillet, heat oil over medium heat. Add plantain and cook for a few minutes. Add button mushrooms and cook until softened. Add each of the fruits and cook one by one. Add dried fruits and season with spices. Cook for 10 more minutes. Set aside.
For the nogada: In a blender, combine all the nogada ingredients and blend until smooth. Set aside.
Stuff Poblano chiles with the button mushrooms mixture. Spoon stuffed Poblano chiles over with nogada. Garnish meatless chiles en nogada with pomegranate and parsley.

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