Chiles en nogada, poblano peppers stuffed with a walnut-based sauce

Ingredients

• 20-30 blanched almonds
• 6 to 9 peaches
• 5 to 7 apples
• 4 to 6 pears
• 1 tablespoon of oil paint
• 450 g of ground meat
• 1 clove of garlic
• A pinch of salt
• One handful of grapes
• 10 to 15 poblano peppers
• 10 eggs
• 125 g of flour
• deep-fried oil paint
• 450 g of shelled walnuts
• 125 ml of rum (optional)
• 1.25 liters of milk
• 5 to 6 portions of fromage blanc

Chop the almonds into 2-4 pieces. Peel the peaches, apples, and pears, then finely dice them. Set aside.

Return the ground meat to a low heat in a pan, adding a spoonful of oil, garlic, and salt.

Once the meat is cooked, add the fruits, almonds, and grapes, and cook for another 4 minutes. Let it cool.

Grill the poblano peppers directly over the heat.

Next, immerse them in water, cut them in half lengthwise, and then remove the ribs and any burnt sections.

Fill the hot peppers with the meat and fruit mixture.

Separate the eggs, whisk the whites until stiff peaks form, then gently fold in the flour and yolks until a pale yellow batter is achieved.

Dip each hot pepper in this batter and fry it in a pan until it is lightly golden. Set aside and repeat with all the hot peppers.

Combine the walnuts, milk, cheese, and rum and mix for about 1 minute, until you have a smooth, white sauce.

Drizzle the hot peppers with sauce and serve.