stuffed Chiles en Nogada with walnut cream sauce
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5 from 1 vote

Chiles en Nogada

Chiles en Nogada are roasted poblano chiles stuffed with seasoned chicken, vegetables and fruit, topped with an incredible walnut cream sauce with pomegranate arils and cilantro. A classic Mexican taste sensation. Recipe adapted from Barrio Cafe.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner, Main
Cuisine: Mexican
Keyword: chile chicken recipe, roasted chiles, stuffed chiles
Servings: 4 servings
Calories: 773kcal
Author: Kevin Is Cooking


  • 4 poblano peppers , roasted and peeled


  • 1 lb chicken breasts skinless, boneless , diced
  • 1 medium onion , diced (separated)
  • 1 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp each kosher salt and ground black pepper
  • 1/2 Granny Smith apple , peeled and diced
  • 1/2 pear , diced
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots , chopped
  • 2 cloves garlic , minced
  • 2 tbsp roasted pumpkin seeds (pepitas)
  • 2 tbsp tomato paste
  • 1 cup dry white wine
  • pinch of sugar


  • 1 tbsp vegetable oil
  • 2 cloves garlic , minced
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 1/3 cup walnuts , ground
  • Salt and freshly ground black pepper , to taste


  • Fresh cilantro leaves , for garnish
  • Pomegranate arils , for garnish



  • Start your grill, broiler, or over an open flame on the stove top, char the outside of the peppers completely. Allow to cool and scrape off the outer skin off. Make a small incision down one side and open partially. Remove any membrane threads and seeds. Set aside.


  • Add the vegetable oil to a medium saut√© pan over medium heat. Add half of the diced onions and cook until translucent, about 5 minutes. Add the chicken, cumin, kosher salt and pepper and cook for about 5 minutes more.
  • Add the diced apples, apricots, cranberries, pears, garlic, pumpkin seeds and cook for 3 minutes. Stir in the tomato paste and cook for 3 more minutes. Add the white wine and simmer until the chicken is tender and sauce has thickened, about 5 minutes. Season with sugar, salt and pepper to taste, and then remove from the heat. Set aside to cool slightly.
  • Stuff each poblano pepper with a quarter of the chicken mixture and set aside. Gently wrap the sides together so pepper encases filling.


  • In a medium skillet over medium heat, cook the other half of the diced onion in the oil until translucent, about 5 minutes. Add the minced garlic and cook for 3 minutes. Add the wine and simmer until it is almost completely evaporated, about 10 minutes. Add the heavy cream and simmer until reduced by half, about 10-15 minutes more, stirring occasionally. Stir in the chopped walnuts and season to taste with salt and freshly cracked black pepper.
  • Pour the walnut cream sauce on top of each stuffed poblano pepper and sprinkle with the cilantro and pomegranate arils.


Calories: 773kcal | Carbohydrates: 20g | Protein: 24.8g | Fat: 62.3g | Saturated Fat: 30.8g | Polyunsaturated Fat: 8.1g | Monounsaturated Fat: 19.9g | Trans Fat: 0.1g | Cholesterol: 218.7mg | Sodium: 173.4mg | Fiber: 2.7g | Sugar: 11.7g