Name: Dairy Free Turkey Chile en Nogada
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 4-6 Poblano Peppers; 1 lb Ground Turkey; ½ White onion, diced small; 3 Garlic Cloves, minced; ½ c Peach, diced small; ½ c Granny Smith Apple, diced small; 3 tbsp Green Olives minced; 1 tbsp Olive juice brine; 2 tbsp Chopped Pecans; 3 tbsp Dried Cranberries; 2 tbsp Raisins; Optional: ½ Ripe plantain, diced small; ½ c Pineapple Juice; Salt and Pepper; 3 tbsp Avocado Oil; Avocado Spray; For Cream:½ c Walnuts; 8 oz Dairy Free Cream Cheese; ½ tbsp White Wine Vinegar OR ¼ c White Wine; ½ c Dairy Free Almond Milk; Salt; Pepper; Fresh Pomegranate; Chopped Parsley

Ingredients

4-6 Poblano Peppers
1 lb Ground Turkey
½ White onion, diced small
3 Garlic Cloves, minced
½ c Peach, diced small
½ c Granny Smith Apple, diced small
3 tbsp Green Olives minced
1 tbsp Olive juice brine
2 tbsp Chopped Pecans
3 tbsp Dried Cranberries
2 tbsp Raisins
Optional: ½ Ripe plantain, diced small
½ c Pineapple Juice
Salt and Pepper
3 tbsp Avocado Oil
Avocado Spray
For Cream:½ c Walnuts
8 oz Dairy Free Cream Cheese
½ tbsp White Wine Vinegar OR ¼ c White Wine
½ c Dairy Free Almond Milk
Salt
Pepper

Garnish

Fresh Pomegranate
Chopped Parsley

dairy free gluten free grain free soy free

Prep Time:

75 minutes

Cook Time:

30 minutes

Servings

6

Rated 5.0 stars by 1 users

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

4-6 Poblano Peppers
1 lb Ground Turkey
½ White onion, diced small
3 Garlic Cloves, minced
½ c Peach, diced small
½ c Granny Smith Apple, diced small
3 tbsp Green Olives minced
1 tbsp Olive juice brine
2 tbsp Chopped Pecans
3 tbsp Dried Cranberries
2 tbsp Raisins
Optional: ½ Ripe plantain, diced small
½ c Pineapple Juice
Salt and Pepper
3 tbsp Avocado Oil
Avocado Spray
For Cream:½ c Walnuts
8 oz Dairy Free Cream Cheese
½ tbsp White Wine Vinegar OR ¼ c White Wine
½ c Dairy Free Almond Milk
Salt
Pepper

Garnish

Fresh Pomegranate
Chopped Parsley

☰ ×

Ingredients

4-6 Poblano Peppers
1 lb Ground Turkey
½ White onion, diced small
3 Garlic Cloves, minced
½ c Peach, diced small
½ c Granny Smith Apple, diced small
3 tbsp Green Olives minced
1 tbsp Olive juice brine
2 tbsp Chopped Pecans
3 tbsp Dried Cranberries
2 tbsp Raisins
Optional: ½ Ripe plantain, diced small
½ c Pineapple Juice
Salt and Pepper
3 tbsp Avocado Oil
Avocado Spray
For Cream:½ c Walnuts
8 oz Dairy Free Cream Cheese
½ tbsp White Wine Vinegar OR ¼ c White Wine
½ c Dairy Free Almond Milk
Salt
Pepper

Garnish

Fresh Pomegranate
Chopped Parsley

Directions

Preheat the oven to 375ºF

Spray each poblano pepper with avocado spray

Place on a baking sheet tray and bake for 30-45 mins or until all sides of peppers are browned

Place hot poblanos in a bowl and cover with plastic wrap to steam

Once at room temperature, peel the outer skin off of each poblano carefully and remove seeds by making a small opening

Keeping the poblano as whole as possible to stuff with picadillo later on

Set aside

Heat a large skillet over medium high heat

Add avocado oil and saute garlic and onions

Once onions are translucent, add ground turkey

Saute until turkey is fully cooked and add all other ingredients

Season with salt and pepper and reduce heat to medium

Add pineapple juice and cook for an additional 10-15 mins until all flavors blend together and most of the pineapple juice has evaporated

For cream: blend all ingredients until smooth and season with salt and pepper

To serve: stuff each poblano with turkey picadillo filling

Top with “Nogada” cream and garnish fresh pomegranate and parsley

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