Chiles en Nogada

Shopping list

• 6 piece large poblano chillies

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• 2 tbsp olive oil

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• 1 piece onion — finely chopped

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• 2 clove garlic — crushed

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• 400 g minced beef

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• 2 piece tomatoes — diced

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• 1 piece cooking apple — peeled and diced

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• 1 piece ripe pear — peeled and diced

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• 40 g raisins

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• 40 g slivered almonds — lightly toasted

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• 0.5 tsp ground cinnamon

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• 0.5 tsp ground cumin

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 150 g shelled walnuts — soaked in warm water for 30 minutes

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• 100 g soft goat's cheese or cream cheese

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• 100 ml whole milk

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• 1 tbsp caster sugar

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• 0.25 tsp ground cinnamon — for sauce

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• 80 g fresh pomegranate seeds — for garnish

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• 10 g fresh parsley — chopped, for garnish

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Step by step

1. 1

   Preheat the oven to 220°C (fan 200°C). Place the poblano chillies on a baking tray and roast for 20– 25 minutes, turning occasionally, until the skins are blistered and charred.

2. 2

   Transfer the roasted chillies to a bowl, cover tightly with cling film, and steam for 10 minutes. Peel away the skins carefully, then make a lengthwise slit in each chilli and gently remove the seeds, keeping the stem intact. Set aside.

3. 3

   Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 5 minutes until softened.

4. 4

   Add the garlic and cook for 1 minute. Increase the heat, add the minced beef, and cook for 8– 10 minutes, breaking it up, until browned.

5. 5

   Stir in the diced tomatoes, apple, pear, raisins, toasted almonds, cinnamon, cumin, salt, and black pepper. Cook for 10– 12 minutes, stirring occasionally, until the fruit softens and the mixture thickens. Remove from the heat and allow to cool slightly.

6. 6

   Drain the soaked walnuts and place them in a blender with the goat's cheese, milk, caster sugar, and a pinch of cinnamon. Blend until completely smooth and creamy. Taste and add a pinch of salt if needed. Chill the sauce in the refrigerator.

7. 7

   Carefully stuff each poblano chilli with the beef and fruit picadillo, pressing gently to fill without tearing the flesh.

8. 8

   Arrange the stuffed chillies on a large serving platter.

9. 9

   Just before serving, pour the chilled walnut sauce generously over each chilli, allowing it to pool around the base.

10. 10

    Garnish with a scattering of fresh pomegranate seeds and chopped parsley. Serve at room temperature or slightly chilled.