Ingredients
- 1 pouch of SOMOS⢠Mexican Peacadilloâ˘
- 2 poblano peppers
- Âĵ cup pomegranate seeds
- 2 tbsp cilantro, chopped
- Âĵ cup freshly peeled walnuts
- ½ cup heavy cream
- 2 tbsp whole milk
- 1 tbsp confectionersâ sugar
- A pinch of white pepper
Prep
- Over an open flame, roast the poblano pepper on all sides until it is evenly charred
- Let the poblano pepper cool and remove the charred skin
- Slice open to remove the seeds inside
- In a blender, combine walnuts, cream, milk, confectionersâ sugar, and white pepper.
- Blend until smooth to make salsa nogada
- Microwave SOMOS⢠Mexican Peacadillo⢠for 90 seconds and stuff each pepper with about ½ cup
- Transfer the stuffed poblanos onto a plate and pour the salsa nogada over each pepper
- Garnish with pomegranate seeds and cilantro