Ray's' Chiles En Nogada Recipe

Name: Ray's' Chiles En Nogada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pablano chiles; 1 mini piquin chilies as garnish; 1 chopped cilantro; 1 salt & pepper to taste; 1 lb ground beef; 2 diced potatoes; 1/4 chopped onion; 1/4 bunch chopped cilantro; 1 salt & pepper to taste; 1/2 tsp Garlic salt; 1 queso fresco; 1 cup heavy cream; 2 cup sour cream; 1 pinch cinnamon; 1 cup Mexican cheese queso fresco; 1 pinch cumin; 1 tsp chili powder; 1 couple dashes Hot sauce to taste; 1 Garlic salt to taste; 1/4 cup ground toasted almonds or walnuts

Servings: persons

6 pablano chiles
1 mini piquin chilies as garnish
1 chopped cilantro
1 salt & pepper to taste
1 lb ground beef
2 diced potatoes
1/4 chopped onion
1/4 bunch chopped cilantro
1 salt & pepper to taste
1/2 tsp Garlic salt
1 queso fresco
1 cup heavy cream
2 cup sour cream
1 pinch cinnamon
1 cup Mexican cheese queso fresco
1 pinch cumin
1 tsp chili powder
1 couple dashes Hot sauce to taste
1 Garlic salt to taste
1/4 cup ground toasted almonds or walnuts

1
Start by toasting your chiles over an open flame on all sides till blackened.
2
place into a zip lock bag and let them sweat for about 15 minutes
3
grind up your almonds and toast on a dry pan about 7 minutes or so set aside
4
Bring your cream to a simmer turn off add all seasonings, to taste hot sauce, sour cream & cheese.
5
now add in almonds as much as desired to your taste.
6
I didn't use the full 1/4 cup.
7
let cool and add to blender till creamy.
8
strain your sauce.it will be a slight sweet and spicy creamy sauce depending on your taste
9
fry your chopped potatoes with seasonings to your liking.
10
cook till tender take out and add ground beef till cooked add potatoes back in and cilantro.
11
Now your ready to stuff your chiles.
12
With a small knife scrap off blackened skin.
13
cut on top of chili with a spoon scrape out seeds, now add in meat mixture alone with some cheese.
14
Top with some sauce and more cheese bake 15-20 minutes.
15
Serve with more sauce cilantro and mini chilies for a kick.

1110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 6 pablano chiles, 1 mini piquin chilies as garnish, 1 chopped cilantro, 1 salt & pepper to taste, and more.

Yes, Ray's' Chiles En Nogada falls under the Soups & Stews 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.

Ray's' Chiles En Nogada

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