Chiles en Nogada
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Per portion
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For 1 portion
- Bell pepper 1 pc greenOr: Frying pepperas needed
- Pork minceOr: Beef mince85 g
- AppleOr: Pears1 Stk
- Pears1 Stk
- PeachOr: Dried apricots1 Stk
- RaisinsOr: Sultanas10 g
- Almonds 10 g choppedas needed
- WalnutsOr: Pecans35 g
- Milk40 ml
- Sugar¼ tbsp
- Cream cheese15 g
- Cinnamon stick 0.25 tsp groundas needed
- Pomegranate1 Stk
- ParsleyOr: Cilantro1 bunch
- Butter30 g
Step by step
- 1
Roast bell pepper over open flame or under the grill until skin is black.
- 2
Steam in a plastic bag for 10 minutes, then peel.
- 3
Carefully cut a slit and remove seeds without destroying the shape.
- 4
Brown mince in butter until crumbly.
- 5
Finely dice apple, pear and peach, add to mince with raisins, almonds, cinnamon and sugar.
- 6
Simmer 15 minutes, let cool.
- 7
Stuff peppers with the meat-fruit mixture.
- 8
Puree walnuts with milk and cream cheese into a creamy sauce.
- 9
Plate and pour walnut sauce over.
- 10
Garnish with pomegranate seeds and parsley.
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