Stuffed poblano peppers with a walnut sauce from Food & Wine Annual Cookbook 2011: An Entire Year of Recipes by Food & Wine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on January 10, 2015

    My Chiles en Nogada experience in Santa Fe has haunted me for many years, and I knew that I needed to make the dish someday. I haven't done a lot of research, so I don't know how traditional this version is, but it was delicious. Does take a bit of prep time, as chiles need to be roasted, peeled, the filling made and the chiles stuffed and baked. One of my favorite Mexican dishes!

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