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Chiles En Nogada Bites
Mexican

Spicy Chiles en Nogada Bites

These mini chiles en nogada bites are a sophisticated Mexican snack, combining roasted poblano peppers stuffed with a flavorful picadillo filling, topped with a creamy walnut sauce and sprinkled with pomegranate seeds. Perfect for impressing your guests at gatherings!

Total Time1 minute
Servings12
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
14
Protein
18
Carbs
18
Fat
3
Fiber
0g
Sodium
Ingredients
  • 6 poblano peppers
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 cube of chorizo
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 apple, peeled and diced
  • 1 pear, peeled and diced
  • 1/2 cup pecans, chopped
  • 1/4 cup raisins
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • Salt to taste
  • Pepper to taste
  • 1 cup walnuts, soaked for 4 hours
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Pomegranate seeds for garnish
  • Fresh parsley for garnish
Instructions
  1. 1Preheat your oven to 400°F (200°C).
  2. 2Roast the poblano peppers directly over your stove flame or in the oven until charred all over. Place them in a bowl and cover with plastic wrap to steam for 10–15 minutes.
  3. 3In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
  4. 4Add the ground beef and chorizo, cooking until browned; drain excess fat.
  5. 5Stir in the diced apple and pear, chopped pecans, raisins, cinnamon, allspice, salt, and pepper. Cook for an additional 5 minutes until the fruit is tender. Set aside to cool.
  6. 6Once the peppers are cool enough to handle, peel the skin off, making sure to keep them whole. Carefully make a slit on one side and remove the seeds.
  7. 7Stuff each poblano pepper with the picadillo mixture, pressing gently to fill completely.
  8. 8For the nogada (walnut sauce), blend the soaked walnuts, milk, sugar, and vanilla extract until smooth. Adjust thickness with more milk if necessary, and season with salt to taste.
  9. 9Serve the stuffed peppers drizzled with walnut sauce, garnished with pomegranate seeds and parsley.
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