The original of this recipe was passed down from Nicholas’s grandmother to his mother. It was traditionally made for Independence Day, as the colors of the peppers, nogada sauce and pomegranate seeds are the same as those of the Mexican flag.
By Nicholas Snyder, Student, Mountain View School
Ingredients
- 4 large poblano peppers, roasted and peeled
- 2 tablespoons canola oil
- 1 pound ground Impossible Burger
- ¼ cup apple, peeled and finely diced
- ¼ cup pear, peeled and finely diced
- ½ cup chopped dried fruits (preferably candied biznaga cactus or apricot)
- 12 ounces (1½ 8-ounce cans) tomato sauce
- ¼ teaspoon ground cloves
- 2 teaspoons sugar
- Salt and freshly ground pepper, to taste
- 4 ounces cream cheese
- 6 ounces heavy cream
- ¼ cup crushed pecans
- Milk (if needed to adjust thickness of nogada sauce)
- ½ cup pomegranate seeds (or diced strawberries)
Instructions
Open a slot in each pepper and carefully cut out the seeds and veins. Set aside.
In a large frying pan, heat oil at medium—high heat; fry Impossible burger until browned. Add the apple, pear and dried fruit and cook for another 2 minutes, stirring often. Add the tomato sauce, ground cloves, sugar, salt and freshly ground pepper. Cook for about 5 minutes, stirring constantly.
In a blender mix the cream cheese, heavy cream and pecans together. Use milk to adjust if the sauce is too thick. If too thin, add more cream cheese 1 tablespoon at a time.
Once the sautéed mixture has cooled down a bit, assemble as follows: Stuff the peppers with the mixture, place them on a plate, generously cover with nogada sauce and sprinkle with 2—3 handfuls of pomegranate seeds.
About this recipe
Valley Vista High School, Surprise & Mountain View School, Waddell
Top: Nicholas Snyder, Student, 2nd Place Winner Impossible Contest, Mountain View School
Bottom: Notable Alums: Jasmin Smith and Lataunya Benally, C-CAP 2009, Valley Vista, Pastry Chefs, Suss Pastries
