Entrée: Mexico – Chiles en Nogada (Stuffed Poblano Peppers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 45 min

Ingredients

6 poblano chiles
2 cups (480 ml) cooked shredded chicken (rotisserie or poached)
1 / 2 onion, finely chopped
1 garlic clove, minced
1 medium tomato, chopped
1 / 2 cup (120 ml) chopped cilantro (optional)
1 / 2 cup (120 ml) shredded queso Oaxaca or Monterey Jack (optional)
3 eggs, separated
1 / 2 cup (60 g) flour
Vegetable oil for frying
Salt and pepper to taste

Instructions

1. Roast, peel and slit poblanos; set aside.  
2. Sauté onion and garlic until soft, add tomato and cook until saucy; add shredded chicken and cilantro, season with salt and pepper; remove from heat and cool. Stir in cheese if using.  
3. Stuff chiles with the chicken mixture and dust lightly with flour.  
4. Beat egg whites to stiff peaks; fold in yolks to make batter.  
5. Heat oil in a skillet; coat each chile in batter and fry until golden brown on both sides; drain.  
6. Serve with salsa verde or a light tomato sauce.