Baked Stuffed Poblano Chilies with Salsa

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This is a lighter, quicker version of the chiles en nogada in Like Water for Chocolate, Laura Esquivel’s wondrous novel-with-recipes.

In the story, food becomes the principal outlet for forbidden love, magically capable of inflaming passions in those who eat it. Appropriately, the film climaxes in chilies, in the form of chiles en nogada—fresh poblanos roasted over a flame and peeled, then stuffed with a mixture of meat, fruits, freshly shelled walnuts and almonds, coated with a rich nut sauce and strewn with pomegranate seeds.