Cookbook:Chiles en nogada (Stuffed Chile Peppers with Almonds)

Cookbook | Ingredients | Recipes

Chiles en nogada is a Mexican dish of stuffed chile peppers served with a nut-based sauce (nogada). Read the recipe carefully before preparing. Please note that this is a spicy dish.



  • 20-30 peeled almonds
  • 6-9 peaches
  • 5-7 apples
  • 4-6 pears
  • Oil
  • about 1 pound ground meat
  • Salt to taste
  • Raisins
  • 10-15 poblano peppers
  • 10 eggs
  • 1 cup flour


  • about 1 pound peeled walnuts
  • ½ cup rum (optional)
  • 5 cups milk
  • 5-6 slices white cheese


  1. Cut the almonds in two to four pieces or two. Peel the peaches, apples, and pears, and chop them up in very tiny pieces. Set aside.
  2. Fry the ground meat in a pan with garlic and salt (to taste) in low flame with a spoon of oil.
  3. When the meat is cooked, in the same pan put the fruit and the raisins in and fry for about 4 minutes. Let cool.
  4. Put the poblano peppers on the stove and let them get toasted.
  5. After toasting them put the peppers in water and cut them on one of the long sides. Wash away the veins and the dark toasted spots on them.
  6. After, stuff with the fruit meat mixture.
  7. Crack open the 10 eggs but only pour the whites. Beat until it puffs up. After add the flour and the yolk beat until it reaches a yellowish point.
  8. Dip the whole pepper in the yellowish content that you just prepared and put in a pan to fry until light brown. Do repeatedly until done with all the peppers. Set aside while you make the nogada.


  1. Put the walnuts, milk, cheese, and rum in the blender for about a minute. After it will look white if done right
  2. Pour on the peppers and enjoy!


  • To peel almonds yourself, boil them for 60 seconds and then soak them in cold water. You can then slip the skins off.