cW Recipes: Chiles in Nogada (Stuffed Chiles with White Sauce)
STUFFED CHILES
Our resident nutritionist shares cancer-fighting recipes from around the world, crafted especially for home chefs with an adventurous palate.

MEXICO

Serves 4

Recipe ingredients

ingredients

  • 4 large poblano chiles
  • 1 tablespoon olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1½ teaspoons salt
  • 1 pound lean ground turkey
  • 1 8-ounce can of whole, peeled tomatoes, chopped
  • 1 cup salted pistachios, shelled
  • 1 ripe pear, diced
  • 1 apple, diced
  • 1/2 cup golden raisins
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • pomegranate seeds
  • fresh parsley, chopped


White sauce:

  • 1/2 cup walnuts
  • 1/2 cup raw unsalted cashews
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 4 ounces soft goat cheese
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons water

directions

Directions

  1. Set oven to broil. Soak walnuts and cashews in a medium bowl. Set aside.
  2. Place chiles in the oven directly on the rack for about 18 to 20 minutes to blacken and blister, turning every few minutes with tongs to ensure even roasting.
  3. Remove from oven and place chiles in a large mixing bowl. Cover with plastic wrap. Set aside for 10 minutes to steam.
  4. Remove the plastic and peel off the skin or scrape off with a knife. Cut the side of each chile and remove the seeds and white pith. Place chiles on a plate and pat dry. Set aside.
  5. Heat a large pot to medium and add olive oil, onions, garlic, and ½ teaspoon salt.
  6. Once onions are soft and translucent, add the ground turkey and ½ teaspoon salt.
  7. Cook turkey for about 2 minutes, stirring constantly.
  8. Mix in tomatoes, chopped pistachios, pear, apple, golden raisins, cumin, cinnamon, and another ½ teaspoon salt.
  9. Cover and increase heat to high. Cook for about 10 to 13 minutes or until apples are soft, stirring every few minutes. Remove from heat and let cool.
  10. Drain walnuts and cashews. Blend nuts, Greek yogurt, lemon juice, goat cheese, salt, cinnamon, and water in a food processor.
  11. Stuff each chile with the filling. Spoon the white sauce over the chiles until they are fully covered.
  12. Sprinkle each chile with pomegranate seeds and chopped parsley. Serve warm.

More
articles

MANDI CHAMBLESS
(Y)our Stories

cW Slice of Life: “Tomorrow I’ll Know”

In this new series called cW: Slices of Life, check out the journeys of cancer warriors who are taking things day by day. Read on for the first in a three-part story titled “Tomorrow I’ll Know” by Mandi Chambless.

Read More »
stephanie herron
(Y)our Stories

Stand Up & Support

Stand Up To Cancer’s new CDO, Stephanie Herron, inspires innovation to help break the model of fundraising for cancer research.

Read More »
KATIE RUSSELL NEWLAND
(Y)our Stories

For the Love of Baseball

After her mother passed away from cancer, Katie Russell Newland went on the trip of a lifetime for any baseball fan in order to get closer to her.

Read More »
neuroplasticity
Complementary Medicine

Your Brain on Joy

Harnessing the “plastic” power of your brain can help cancer thrivers and survivors neutralize the feelings of depression and anxiety that may accompany a diagnosis — no products, programs or prescriptions required.

Read More »
JAMIE SHELTON CANCER
(Y)our Stories

Whether I Want it to or Not

When Jamie found a lump in her breast, doctors told her it was nothing to worry about, but she trusted her instincts and got a second opinion. When she was eventually diagnosed with breast cancer, Jamie truly understood the importance of patients advocating for themselves.

Read More »