Chiles En Nogada but I'm lazy

For the longest time I thought "Chiles en Nogada" was "Chiles en Ahogados" which means "Chiles in drowned people" and that was... not correct.

Because I've already speedposted three recipes, this one will be much more open.
Chiles en Nogada are basically a gutted pepper stuffed with meat and covered with a nut sauce. Are they good? Yes, if you enjoy the taste of poblano pepper.

"Nico, do you like the taste of poblano peppers?"
No comment. Maybe yes, maybe no.

Evaporated milk, half (or a third) of an onion, cilantro, half a pomegranate, a bunch of walnuts, Poblano peppers (our 'shell'), raisins, other assorted dried fruits, and ground beef. This is what you need, my friends.


basically, you're gonna bake the poblano peppers while cooking a pan of the meat, dried fruits, and onion.

 

Bake the Poblano peppers until the skin begins to peel, take them out and gut the seeds. Stuff the meat into the pepper.

 

Dump all of the walnuts and evaporated milk into a blender until you get a paste.

 

Put the sauce onto the stuffed poblano peppers and add the pomegranate and cilantro on top

Serve and enjoy