- 4Servings
- Not Too Tricky
- 13Ingredients
- 30 minPreparation
- 45 minCooking
- 75 Total TimeTotal Time
This Impossible™ Chiles En Nogada recipe by high school chef Nicholas Snyder was a 2nd place winner (AZ Chapter) in the Plate to Planet Challenge! This first-of-its-kind recipe contest through the Careers through Culinary Arts Program(opens in a new tab) tasked students to create an entree dish using Impossible™ Beef that honors or pays tribute to a family recipe. Nicholas shares this delightful, classic family dish passed down from his grandmother to his mother to him—and now to you!
Nick notes that this sweet and savory recipe was traditionally made as a Mexican Independence Day meal, as the colors of the peppers, the nogada sauce and pomegranate seeds resemble those of the Mexican flag (green, white and red). Chiles en Nogada is usually enjoyed during August and the first half of September, when pomegranates appear in the markets in Mexico and the national independence festivities begin.
The poblano chiles are first roasted over the open flame of a stove top gas burner until charred and aromatic, and then peeled and slit open in preparation to be stuffed. A delectable picadillo made with Impossible Beef is then prepared, with fresh and dried fruits and savory tomato sauce. Next, the picadillo-stuffed poblano chiles are blanketed with a creamy and luscious sauce, called nogada, traditionally made with walnuts or pecans as Nicholas has done here, based on his family’s recipe. Pomegranate seeds then garnish the chiles and nogada, and the dish is typically served at room temperature.
Nick relays from his family that Chiles en Nogada was a meal served constantly throughout his grandmother’s and mother’s childhoods, and has made a substitution suggestion for diced strawberries instead of the more seasonal pomegranates. What a great way to be able to enjoy this tasty dish almost year round!
13 Ingredients
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- 16 Ounces Impossible Beef
- 4 Large Poblano Peppers
- 2 Tablespoons Canola Oil
- 1/4 Cup Apple, Peeled and Finely Diced
- 1/4 Cup Pear, Peeled and Finely Diced
- 1/2 Cup Dried Fruit, Preferably Candied Biznaga Cactus or Apricot
- 12 Ounces Canned Tomato Sauce
- 2 Teaspoons Sugar
- Salt and Pepper
- 4 Ounces Cream Cheese
- 3/4 Cup Heavy Cream
- Milk
- 1/2 Cup Pomegranate Seeds
ROAST AND PEEL THE PEPPERS
Roast peppers, one or two at a time, directly over the gas flame of a burner until outer skin is completely charred and aromatic. When cool to the touch, remove the charred peel from the peppers and discard. Cut a slit in each roasted and peeled pepper and remove the seeds and veins, trying your best to keep the pepper as intact as possible for stuffing.
COOK THE IMPOSSIBLE BEEF
In a large frying pan, heat the oil over medium high heat and fry the meat until browned. Add the apples, pears, and dried fruits and cook for another 2 minutes, stirring often. Add the tomato sauce, ground cloves, sugar, salt and freshly ground pepper. Allow to cook for about 5 minutes, stirring constantly. Remove from heat and allow to cool slightly.
MAKE THE SAUCE
In a blender, puree the cream cheese, heavy cream and pecans. If the sauce it too thick for your taste, add milk. If it is too thin, add additional cream cheese.
ASSEMBLE AND SERVE
Stuff the peppers with the meat mixture, then generously cover with nogada sauce and sprinkle with the pomegranate seeds. If pomegranates are not in season, diced strawberries can be substituted. Serve and enjoy!