Chiles en Nogada (Stuffed Poblano Chile Peppers)


A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!

Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
12 servings


  • 1 (4 pound) whole chicken, cut into pieces

  • 1 onion, halved

  • 2 carrots, peeled

  • 1 stalk celery

  • 1 clove garlic, peeled

  • 12 fresh poblano chile peppers - cleaned, roasted and peeled

  • 1 white onion, chopped

  • 3 cloves garlic, chopped

  • 4 ounces raisins

  • 4 ounces brown sugar

  • 4 ounces walnuts

  • ¼ teaspoon ground black pepper

  • 4 bay leaves

  • 1 tablespoon distilled white vinegar

  • ½ cup chopped fresh cilantro

  • 3 tablespoons tomato paste

  • 4 (8 ounce) packages cream cheese

  • 8 ounces soft goat cheese

  • 1 cup sour cream

  • 8 ounces walnuts

  • ½ teaspoon ground nutmeg

  • ¾ teaspoon white sugar

  • ½ bunch cilantro, finely chopped


  1. Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.

  2. In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.

  3. Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.

  4. To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

Nutrition Facts (per serving)

942 Calories
81g Fat
30g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 942
% Daily Value *
Total Fat 81g 104%
Saturated Fat 31g 157%
Cholesterol 153mg 51%
Sodium 375mg 16%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 17%
Total Sugars 19g
Protein 29g
Vitamin C 43mg 217%
Calcium 181mg 14%
Iron 4mg 21%
Potassium 683mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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