Chiles Rellenos with Nutmeg Cream

Name: Chiles Rellenos with Nutmeg Cream
Yield: 10 servings
Cuisine: American
Ingredients: 20 dried cooking chiles, Chipotle, or Pasilla; 2.2 lbs ground beef; 2 carrots; 1 large potato; 1 candied fruit, guava paste or dried fig; 150 g nutmeg; 1 large cream cheese; 2 cups milk (about 1/2 liter); 2 cups heavy cream (about 1/2 liter); Salt to taste; Seasoning powder

Jesús Martinez Sanchez @cook_11754014

"It's extremely delicious"

Jesús Martinez Sanchez @cook_11754014

"It's extremely delicious"

Saved

Ingredients

10 servings

20dried cooking chiles, Chipotle, or Pasilla
2.2 lbsground beef
2carrots
1large potato
1candied fruit, guava paste or dried fig
150 gnutmeg
1large cream cheese
2 cupsmilk (about 1/2 liter)
2 cupsheavy cream (about 1/2 liter)
Salt to taste
Seasoning powder

Saved

Steps

1

Prepare the filling: In a pan, cook the meat, potatoes, and carrots, which have been previously boiled with a tablespoon of salt. Season everything with Knorr seasoning powder and add the candied fruit.
2

Prepare the cream: Blend the cream, nutmeg, and cream cheese with 1 cup of milk and a small spoonful of seasoning powder, ensuring a creamy consistency—not too runny or too thick.
3

Pour the cream into a pan with a cube of butter, let it simmer, and adjust the taste to your liking.
4

Boil the chiles in water with a tablespoon of salt for about 10 minutes until they are soft. Drain and remove the seeds.
5

Carefully stuff the chiles with the filling, being careful not to tear them. Bake for 10 minutes at 480°F (250°C) in a preheated oven. You can choose to pour the cream over them before or after baking, as you prefer.
6

Enjoy your meal!"