Classic Mexican Stuffed Poblanos with Walnut Cream and Pomegranate

A celebratory dish from Puebla, these poblano peppers are stuffed with sweet-spiced picadillo and queso fresco, lightly battered and fried, then smothered in a velvety walnut cream sauce and jeweled with ruby pomegranate seeds—a plate that mirrors the green, white, and red of the Mexican flag.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 52 gFat
• 14 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 18 gSugar
• 32 gProtein
• 680 mgSodium
• 720 mgPotassium
• 280 mgCalcium
• 4 mgIron
• 65 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the picadillo base

• 1 lb ground beef (about 15% fat)
• 2 tbsp vegetable oil
• 1/2 white onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

For the picadillo fruit and nuts

• 1 small apple, peeled and diced
• 1 small pear, peeled and diced
• 1/4 cup golden raisins
• 2 tbsp pine nuts, toasted
• 1 tsp ground cinnamon

For the peppers and batter

• 6 fresh poblano peppers
• 6 oz queso fresco, crumbled
• 4 large eggs, separated
• 1/2 cup all-purpose flour
• 1 cup neutral oil, for frying

For the walnut cream sauce

• 1 cup shelled walnuts
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 3 oz queso fresco
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• Pinch of ground cinnamon

For the garnish

• 3/4 cup fresh pomegranate arils
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tbsp crumbled queso fresco
• 4 fresh mint sprigs, optional

Directions

1. Char the poblano peppers over a gas flame or under a hot broiler, turning until blackened on all sides. Place in a covered bowl and steam for 10 minutes, then gently peel off the skins.
2. Make a lengthwise slit in each pepper and carefully remove the seed cluster, keeping the stems intact. Pat the peppers dry and set aside on a tray.
3. Heat the oil in a large skillet over medium heat. Sauté the onion and garlic until soft, about 4 minutes. Add the beef, breaking it up, and cook until browned, about 8 minutes. Stir in the apple, pear, raisins, pine nuts, tomato paste, cinnamon, salt, and pepper. Simmer 8 to 10 minutes until thick and jammy; cool slightly.
4. Stuff each pepper with crumbled queso fresco, then top with about 2 tablespoons of the cooled picadillo. Press gently to close and secure with toothpicks if needed.
5. Whisk the egg whites in a clean dry bowl to stiff, glossy peaks. Fold in the yolks one at a time. Dredge each pepper lightly in flour, then dip into the egg batter, turning to coat completely.
6. Heat 1 inch of oil in a deep skillet to 350°F. Fry 2 peppers at a time, turning, until golden and puffed on all sides, about 4 minutes. Drain on paper towels and keep warm in a 200°F oven.
7. For the walnut sauce, blend the walnuts, milk, cream, queso fresco, sugar, vanilla, and cinnamon in a blender until very smooth. Pour into a saucepan and warm gently over low heat for 4 to 5 minutes, stirring; do not boil.
8. Spread the warm walnut sauce across a serving platter. Arrange the fried peppers on top and scatter generously with pomegranate arils, parsley, and a final pinch of crumbled queso fresco.
9. Serve immediately while the peppers are crisp and the sauce is silky, with extra sauce offered on the side for dipping.

Cook’s Notes

• For the silkiest sauce, soak the walnuts in hot milk for 15 minutes before blending, then strain out any bitter skins for a whiter nogada.
• Char peppers directly over an open gas flame rather than under the broiler for deeper, smokier flavor with better skin removal.
• Use only fresh pomegranate arils; jarred or syrup versions will weep liquid and discolor the sauce.
• A tablespoon of dry amontillado sherry stirred into the warm walnut sauce adds an elegant nutty depth without losing the blanco color.
• Reheat leftovers in a 300°F oven for 8 minutes—never microwave the walnut sauce, which can split and turn grainy.

More Mexico Recipes You’ll Love

Craving more flavors from Mexico? Try these traditional recipes:

• Smoky Chipotle Chicken Tacos with Charred Pineapple-Habanero Salsa
• Beer-Battered Baja Fish Tacos with Chipotle Crema and Charred Lime Slaw
• Smoky Chicken Tinga Tacos with Charred Corn-Poblano Slaw and Crispy Cheese Skirt

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