The Chile Relleno En Nogada as served at Antonio's: The Taste of Mexico in Taos, New Mexico, as seen on Diners, Drive-Ins and Dives, season 36.
Recipe courtesy of Antonio's The Taste of Mexico

Chile Relleno en Nogada

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  • Level: Intermediate
  • Total: 7 hr (includes chilling time)
  • Active: 1 hr
  • Yield: 6 servings


Relleno Filling:

Pecan Brandy Cream Sauce:



Special equipment:
a deep-fryer
  1. For the relleno filling: Heat a large pot or rondeau, then add the oil, onions, garlic, apples, pears and raisins. Sauté for about 7 minutes, then add the sugar, salt, clove, cinnamon, cumin, oregano, thyme and pepper and stir for 7 minutes. Add the ground beef and 16 ounces water and break the meat up with a large whisk. Add the crushed tomatoes, then stir everything and let simmer for a good 40 minutes to 1 hour. Keep breaking the meat down. Strain and cool down in the fridge for 5 hours.
  2. For the pecan brandy cream sauce: Blend the cream, pecans, milk, cream cheese, feta, sugar, goat cheese, brandy, cinnamon, garlic, salt and onion in a blender for 1 to 1 1/2 minutes.
  3. For the peppers: Heat up a deep-fryer to 375 degrees F. Preheat the oven to 300 degrees F.
  4. Set the peppers in a fryer basket. Keep the other basket on top of the peppers to submerge them in the oil until the skin bursts, 3 to 4 minutes. Get an ice bath ready to shock them. Transfer to the ice bath, then peel and seed them. Stuff the peppers with the filling.
  5. Warm up the peppers in the oven until the temperature is over 150 degrees F inside the peppers, 15 minutes. Alternatively, microwave for 3 1/2 minutes and put on a plate. Serve with beans and rice, topped with the pecan brandy cream sauce, garnished with Cotija, chopped cilantro, fresh pomegranate, lettuce and pico de gallo.