Chiles en Nogada Chef Janos Wilder · Owner, DOWNTOWN Kitchen + Cocktails and The Carriage House Poblano chiles are quickly deep fried to loosen the skin, peeled and seeded then stuffed. They are heated to order and served on arroz verde which we form with 6” ring mold. The walnut sauce is spooned over the top, then garnished with roughly chopped toasted walnuts, pomegranate seeds, and cilantro. The dish is further garnished with 6 orange supreme and roasted red grapes. Serves 4.
Ingredients Blended oil to coat bottom of pan • 4 Poblano chiles, roasted, seeded, and cut with slit down side for stuffing • 1 Cup roasted red grapes • ½ Cup apples, peeled, and medium diced
• ½ Cup pears, peeled, and medium diced • ¾ Cup onions, medium diced • ¾ Cup mushrooms, sliced • ¾ Cup butternut squash, medium diced and roasted until just soft • 1/3 Cup fresh chopped herbs • Salt and pepper to taste
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