Ingredients:
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For the Grilled Poblano Chiles:
- 6 poblano peppers
- 2 tablespoons CITRUS HABANERO Infused First Cold Pressed Extra Virgin Olive Oil
- Salt, to taste
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For the Picadillo Filling:
- 1 lb ground beef or pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 plantain, peeled and diced
- 1 apple, peeled and diced
- 1 pear, peeled and diced
- 1/4 cup almonds, chopped
- 1/4 cup raisins
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- Salt and freshly ground black pepper, to taste
- 1/2 cup tomato sauce
- 1/4 cup chicken stock
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For the Nogada Sauce:
- 1 cup walnuts, peeled and chopped
- 1/2 cup whole milk
- 1 tablespoon sugar
- 1 tablespoon brandy
- Salt and freshly ground black pepper, to taste
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To Garnish:
- Fresh pomegranate seeds
- Fresh parsley, chopped
Instructions:
1. Prepare the Poblano Chiles:
- Char the poblano peppers directly over an open flame or on a hot grill, turning until the skin is evenly blistered and blackened. Place the chiles in a bowl and cover with a cloth to steam them for about 10 minutes. This will make it easier to peel off the skin.
- Peel the skin from the peppers, remove the seeds and membranes, and set aside. Be careful not to tear the chiles as you handle them.
2. Make the Picadillo Filling:
- In a large skillet, heat a little olive oil over medium heat and sauté the onion and garlic until softened, about 4 minutes.
- Add the ground meat and cook, breaking it apart with a spoon, until browned and cooked through.
- Stir in the diced plantain, apple, pear, almonds, raisins, cinnamon, and clove. Season with salt and pepper.
- Pour in the tomato sauce and stock, and let the mixture simmer for about 10 minutes, allowing the flavors to meld together. Once the filling is cooked, remove from heat and set aside to cool slightly.
3. Prepare the Nogada Sauce:
- In a blender or food processor, combine the walnuts, milk, sugar, and brandy (if using). Blend until smooth and creamy. Add more milk as needed to reach a sauce-like consistency. Season with salt and pepper to taste.
4. Assemble the Chile en Nogada:
- Carefully stuff each poblano pepper with the picadillo mixture, being sure to pack it tightly.
- Once the peppers are stuffed, place them on a serving platter.
5. Finish and Serve:
- Pour the nogada sauce over the stuffed chiles, making sure they are generously covered.
- Garnish with a scattering of fresh pomegranate seeds and a sprinkle of chopped parsley for color and texture.
- Serve immediately, and enjoy the combination of smoky, savory, sweet, and creamy flavors.
Why Chef Esmizadeh’s Grilled Chile en Nogada Stands Out
What makes Chef Esmizadeh’s Grilled Chile en Nogada so special is his ability to elevate a traditional dish with modern techniques while still staying true to its roots. By grilling the poblano peppers, Chef Esmizadeh brings out a smoky, charred flavor that amplifies the richness of the picadillo filling and the creaminess of the nogada sauce. This small but impactful change transforms the dish, making it even more complex and memorable.
In addition, Chef Esmizadeh’s focus on balancing flavors is key to the success of this dish. The sweetness of the plantains, apples, and pears harmonizes beautifully with the spiced meat, while the walnuts in the nogada sauce provide a creamy and nutty backdrop. The bright acidity from the pomegranate seeds adds a refreshing contrast that ties everything together.
How Chef Esmizadeh Has Inspired Me
Chef Faz Esmizadeh has inspired me in numerous ways, especially in how he brings together authenticity and creativity. His Grilled Chile en Nogada has encouraged me to take traditional recipes I love and approach them with fresh eyes, experimenting with techniques and flavors to make them my own. I’ve learned that cooking doesn’t always have to follow a strict set of rules—it’s about trusting your instincts and letting the ingredients speak for themselves.
Additionally, Chef Esmizadeh’s focus on using high-quality ingredients and respecting the heritage of each dish has taught me the importance of patience and precision. Cooking is a reflection of the culture and stories behind it, and Chef Esmizadeh embodies that in every plate he serves.
His approach has shown me that great cooking is a balance of respecting tradition while allowing for innovation—whether it’s adding a smoky twist to a classic dish or reimagining old favorites with modern techniques.
Chef Faz Esmizadeh’s Grilled Chile en Nogada is a dish that embodies the heart of Mexican cuisine: a perfect balance of flavors, textures, and techniques that honors tradition while embracing innovation. Through this dish and his other creations, Chef Esmizadeh has inspired me to take more risks in the kitchen, trust my creativity, and above all, stay connected to the cultural roots that make food so special.
If you’ve never tried Chile en Nogada, I highly recommend giving this version a try. It’s a celebration of Mexican cuisine, a masterpiece of flavor, and a dish that will make any meal feel like a festive occasion.