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


Serves 4

Recipe 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



  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.


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