Chiles en nogada

Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing minced meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature. It is widely considered a national dish of Mexico. The picadillo usually contains panochera apple (manzana panochera), sweet-milk pear (pera de leche) and criollo peach (durazno criollo). The cream sauce usually has milk, double cream, fresh cheese, sherry and walnut. The walnuts, which give the nogada sauce its name (nogal being Spanish for "walnut tree") are traditionally of the cultivar nogal de Castilla (Castilian walnut). In some cases, pecans may substitute for or supplement the walnuts. This dish is made in Central Mexico in August and the first half of September, when pomegranates are in season.

Description: Wikipedia — Chiles en nogada, CC BY-SA 4.0