Chiles en Nogada (Stuffed Chile Peppers with Almonds)
Chiles en nogada pairs roasted poblano peppers with a filling of ground meat, chopped peaches, apples, pears and raisins, so each bite lands between savory and fruity. The peppers are battered in whipped egg and fried, then covered in a cold-white sauce of ground walnuts, milk and white cheese. It is a project dish, best for a table of guests, and the contributor warns that it runs spicy.
Instructions
Cut each almond into 2 to 4 pieces. Peel the peaches, apples and pears and chop them very finely, then set the fruit and almonds aside.
Heat a spoonful of oil in a pan over low heat and fry the ground meat with garlic and salt to taste. When the meat is cooked through, add the chopped fruit, the almonds and the raisins, and fry for about 4 minutes. Let the filling cool.
Toast the poblano peppers directly on the stove until the skins are blackened in spots. Put them in water, slit each one along a long side, and wash away the veins and the dark toasted skin.
Spoon the fruit and meat filling into the peppers. Separate the eggs and whip the whites until puffy. Beat in the flour and yolks until the batter turns yellow and smooth.
Dip each whole stuffed pepper in the batter and fry it in a pan until light brown. Repeat with the rest of the peppers and set them aside.
Blend the walnuts, milk, cheese and rum for about a minute, until the sauce looks white and smooth. Pour it over the peppers and serve.
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