Chiles En Nogada Recipe

Name: Chiles En Nogada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cream; ½ cup queso fresco; 1 tablespoon sugar (or more to taste); ⅓ cup chopped walnuts; 1 small pomegranate (or more about 1/2 cup, more if you wish, for garnish); 1 sprig cilantro (for garnish); 12 small white onion, finely chopped; cooking oil (enough to coat bottom of pan); 1 lb ground beef (or ground pork, or use cooked shredded pork); ½ cup blanched slivered almonds or ½ cup other nuts; 1 teaspoon cinnamon; 1 teaspoon cumin; ¼ cup raisins (soaked in hot water if hard, discard water); 2 tablespoons sliced pitted green olives; 2 tablespoons diced dried fruit (such as apples, dried apricots, dried or candied pineapple, or Mexican cactus candy dulce de biznaga); 8 poblano chiles, toasted, peeled, slit down the side and seeded; 10 eggs, separated; ½ cup flour; vegetable oil (for frying)

Try this homemade Chiles En Nogada recipe the whole family will love. Made with cream, queso fresco, sugar and walnuts. Easy step-by-step instructions i…

This Chiles En Nogada relies on simple, everyday ingredients such as cream, queso fresco, sugar (or more to taste) and chopped walnuts. It comes together quickly and makes 4 servings, at about 1167 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 cup cream
½ cup queso fresco
1 tablespoon sugar (or more to taste)
⅓ cup chopped walnuts
1 small pomegranate (or more about 1/2 cup, more if you wish, for garnish)
1 sprig cilantro (for garnish)
12 small white onion, finely chopped
cooking oil (enough to coat bottom of pan)
1 lb ground beef (or ground pork, or use cooked shredded pork)
½ cup blanched slivered almonds or ½ cup other nuts
1 teaspoon cinnamon
1 teaspoon cumin
¼ cup raisins (soaked in hot water if hard, discard water)
2 tablespoons sliced pitted green olives
2 tablespoons diced dried fruit (such as apples, dried apricots, dried or candied pineapple, or Mexican cactus candy dulce de biznaga)
8 poblano chiles, toasted, peeled, slit down the side and seeded
10 eggs, separated
½ cup flour
vegetable oil (for frying)

1
For the sauce: In a blender combine first 4 ingredients until smooth.
2
The sauce is to be served at room temperature, do not heat.
3
For the filling: In a large saute pan cook onion and garlic in oil over medium heat until golden brown.
4
Add remaining ingredients and cook until beef is done.
5
Stuff chiles with meat mixture.
6
(Note: You can use toothpicks to keep the chiles closed after they have been stuffed or just handle them very carefully).
7
For the Batter: Beat egg whites until stiff peaks form.
8
In a separate bowl beat yolks well.
9
Fold yolks into beaten whites.
10
Sprinkle about 2 1/2 tablespoons of the flour on top and fold it into the egg mixture.
11
Sprinkle a plate with a layer of flour and lay each stuffed chile in it.
12
Sprinkle more flour on top of the chiles so that they are thoroughly coated; this helps the batter adhere.
13
In a large saute pan heat about 1/4 inch oil over medium-high heat.
14
When oil is hot, pick up each floured chile by the stem and dip it the batter.
15
Then gently lay it in the oil.
16
As the chiles fry, lift the pan by the handle and tilt it back and forth so that the edges of the battered chiles are cooked (this makes them easier to turn too).
17
When the first side is golden brown, turn and cook the other side.
18
Remove with a slotted spoon and drain on several layers of paper towels.
19
Keep warm in a low oven (about 150 or 200 degrees) until all are done.
20
Note: The chiles may be prepared in advance and reheated on a nonstick baking sheet for about 8 minutes at 450 degrees.
21
Or they may be served at room temperature.
22
To Serve: To serve, place a stuffed chile on each plate and cover with walnut cream sauce (the nogada).
23
Sprinkle with pomegranate seeds and garnish plate with cilantro.

1167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup cream, ½ cup queso fresco, 1 tablespoon sugar (or more to taste), ⅓ cup chopped walnuts, and more.

Yes, Chiles En Nogada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1167 kcal
Category
Meat & Poultry

Eats Now Editorial Team

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