Dairy Free Turkey Chile en Nogada
The vibrant colors of Chile en Nogada (a traditional dish that originates from Puebla, Mexico, that's made from green picadillo-stuffed poblano chiles, white creamy sauce, and red pomegranate seeds) are symbolic of Hispanic/Latinx Heritage month for a couple reasons: they fly with pride on the Mexican flag, and are on our plate to commemorate Mexico’s independence from Spain. Our version of this celebratory dish brings spiced turkey, raisins, pecans, and apples to life in a roasted poblano pepper topped off with a dairy free walnut-based sauce. When the warm aroma of poblanos slowly makes its way to the living room, our entire familia knows we’re in for a real treat—and wanted to share it with you. Buen Provecho!
5.00 1 Ratings
Dairy Free Turkey Chile en Nogada
- dairy free •
- gluten free •
- grain free •
- soy free
The vibrant colors of Chile en Nogada (a traditional dish that originates from Puebla, Mexico, that's made from green picadillo-stuffed poblano chiles, white creamy sauce, and red pomegranate seeds) are symbolic of Hispanic/Latinx Heritage month for a couple reasons: they fly with pride on the Mexican flag, and are on our plate to commemorate Mexico’s independence from Spain. Our version of this celebratory dish brings spiced turkey, raisins, pecans, and apples to life in a roasted poblano pepper topped off with a dairy free walnut-based sauce. When the warm aroma of poblanos slowly makes its way to the living room, our entire familia knows we’re in for a real treat—and wanted to share it with you. Buen Provecho!
Ingredients
Directions
-
Step 1
Preheat the oven to 375ºF -
Step 2
Spray each poblano pepper with avocado spray -
Step 3
Place on a baking sheet tray and bake for 30-45 mins or until all sides of peppers are browned -
Step 4
Place hot poblanos in a bowl and cover with plastic wrap to steam -
Step 5
Once at room temperature, peel the outer skin off of each poblano carefully and remove seeds by making a small opening -
Step 6
Keeping the poblano as whole as possible to stuff with picadillo later on -
Step 7
Set aside -
Step 8
Heat a large skillet over medium high heat -
Step 9
Add avocado oil and saute garlic and onions -
Step 10
Once onions are translucent, add ground turkey -
Step 11
Saute until turkey is fully cooked and add all other ingredients -
Step 12
Season with salt and pepper and reduce heat to medium -
Step 13
Add pineapple juice and cook for an additional 10-15 mins until all flavors blend together and most of the pineapple juice has evaporated -
Step 14
For cream: blend all ingredients until smooth and season with salt and pepper -
Step 15
To serve: stuff each poblano with turkey picadillo filling -
Step 16
Top with “Nogada” cream and garnish fresh pomegranate and parsley
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