Mexican

Chiles En Nogada is for Dinner.

Chiles En Nogada takes several minutes to prepare.

Chiles En Nogada takes several minutes to cook.

Chiles En Nogada makes 16 servings.

The ingredients for Chiles En Nogada are:

16 *Green Chiles (Whole), 12 oz
# Tempeh, 3 cup
# Red Ripe Tomatoes, 2 large whole (3" dia)
# Onions, one LARGE
# *Tomatoes, red, ripe, canned, whole, no salt added, 2 cup
# Tomato Paste, 1 can (6 oz)
# Garlic, 1 clove
# Almonds, 200 grams
# Walnuts, 1 cup, chopped
# Raisins, 250 grams
# Raisins, 100 grams
# *Dried Cherries, .5 cup

Here is how you make Chiles En Nogada:

Marinate roasted, peeled poblano chiles in water with garlic, onion, and spices (bay leaves, oregano, marjoram, thyme, pepper, allspice, cinnamon). The recipe calls for frying the onion & garlic for the marinating step, but the entire marinating thing seems to be a little unusual and I'm not sure I'd do it next time. Saute the tempeh. (Recipe calls for .5 kilo of ground beef.) While it is browning, blend tomatoes, onion, and garlic. (The recipe called for a kilo of fresh tomatoes, I ended up using the fresh, canned, and paste because that's what I had.) Saute the tomato mixture with the tempeh for about 10 minutes until the liquid is reduced somewhat. Add nuts & dried fruit (the second "raisins" is actually dried currents, I figured it was close.) and saute further. Add water if needed. Stuff chiles with picadillo (the tempeh / nut mixture) and top with nogada sauce and pomegranite seeds - we used diced red pepper/.Number of Servings: 16Recipe submitted by SparkPeople user PUNKIN314159.

The nutritional information for Chiles En Nogada is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 317.7

• Total Fat: 18.1 g
• Cholesterol: 0.0 mg
• Sodium: 288.3 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 4.4 g
• Protein: 12.1 g

Chiles En Nogada is Mexican cuisine.

The dietary needs meet for Chiles En Nogada is Vegetarian