{"id":615,"date":"2020-09-08T17:13:43","date_gmt":"2020-09-08T21:13:43","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=615"},"modified":"2021-02-11T19:59:59","modified_gmt":"2021-02-12T00:59:59","slug":"chiles-en-nogada-calzone","status":"publish","type":"post","link":"http:\/\/www.samanthataffner.com\/blog\/chiles-en-nogada-calzone\/","title":{"rendered":"Chiles en Nogada Calzone"},"content":{"rendered":"\n<p>Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, pomegranate seeds and parsley.<\/p>\n\n\n\n<p>I decided to make a vegetarian version of chiles en nogada as the stuffing of a calzone. The nogada sauce will be served on the side as a dipping sauce.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Filling<\/strong><ul><li>4 poblano peppers<\/li><li>2 TBSP Butter<\/li><li>1 yellow onion, diced<\/li><li>2 cloves garlic, minced<\/li><li>Shiitake mushrooms, sliced<\/li><li>2 cups tomatoes, diced<\/li><li>1 ripe plantain, chopped<\/li><li>1 apple, chopped<\/li><li>1 fresh peach, chopped<\/li><li>1 bunch fresh parsley, chopped<\/li><li>2 TBSP orange marmalade<\/li><li>2 TBSP pumpkin seeds<\/li><li>2 TBSP raisins<\/li><li>2 TBSP blanched almonds, chopped<\/li><li>0.5 tsp ground clove<\/li><li>Salt and pepper to taste<\/li><\/ul><\/li><li><strong>Dipping Sauce<\/strong><ul><li>2.5 Cups chopped walnuts<\/li><li>1.5 Cups milk<\/li><li>4 oz soft goat cheese<\/li><li>1 TBSP corn starch<\/li><li>1 TBSP white sugar<\/li><li>1 (1 inch) piece cinnamon stick<\/li><li>Salt and pepper<\/li><\/ul><\/li><li><strong>Garnish<\/strong><ul><li>1.5 Cups pomegranate seeds<\/li><li>1\/2 Cup chopped fresh parsley<\/li><\/ul><\/li><li><strong>Calzone<\/strong><ul><li><a rel=\"noreferrer noopener\" href=\"http:\/\/www.samanthataffner.com\/blog\/a-running-list-of-my-pizza-doughs\/\" target=\"_blank\">Try one of my pizza doughs<\/a><\/li><li>1\/2 Cup chopped fresh parsley<\/li><li>Shredded Jalapeno munster cheese<\/li><li>Freshly grated Parmesan<\/li><\/ul><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li><strong>Roast Poblano Peppers<\/strong><ul><li>Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.<\/li><li>Deseed the chiles and slice<\/li><\/ul><\/li><li><strong>Make filling<\/strong><ul><li>Heat butter in a large pot over medium heat.<\/li><li>Add onion and garlic and cook until soft and translucent.<\/li><li>Add Shiitake mushrooms and cook for 3 minutes stirring. Season with salt and pepper.<\/li><li>Mix in tomatoes, apple, peach, marmalade, salt, and pepper. Cook down until juices evaporate stirring sometimes.<\/li><li>Mix in plantain, parsley, pumpkin seeds, raisins, almonds, clove, salt, and pepper.<\/li><li>Simmer until filling is cooked through and flavors are well combined.<\/li><\/ul><\/li><li><strong>Assemble and Brush<\/strong><ul><li>Press and stretch dough out into a thin symmetric shape. I like to stretch mine into a rectangle.<\/li><li>Add filling down the center of the dough leaving space on either end to seal the calzone<\/li><li>Cover with Jalapeno Munster cheese.<\/li><li>Pull one side over the filling to close the calzone. Seal by pressing hard and crimp the edges buy twisting small pieces at a time a pressing tight.<\/li><li>Cut a hole in the center for an air vent.<\/li><li>Brush with calzone with olive oil<\/li><\/ul><\/li><li><strong>Bake<\/strong><ul><li>Place baking stone in cold oven closest to heating element. For my gas stove it is the bottom rack. Many electric ovens will have a heating element on the top of the oven therefore it would be best to use the top oven rack in this case.<\/li><li>Preheat oven with baking stone at max oven temperature. My oven maxes out at 550 \u00b0F.<\/li><li>Bake for 7 &#8211; 10 minutes depending on how high of heat you can set your oven at. I bake mine for 9 minutes at 550 \u00b0F<\/li><li>If baking in a wood fired oven make sure you use 0 &#8211; 0 flour. Other flours cause a bitter charing taste when heated to the high heat temperatures found in a wood fired oven. The baking times will be closer to 3 minutes<\/li><li>After baking finish with freshly grated parmesan cheese<\/li><\/ul><\/li><li><strong>Dipping Sauce<\/strong><ul><li>Combine walnuts, milk, goat cheese, sugar, corn starch, and cinnamon stick in a blender.<\/li><li>Blend until walnut sauce is smooth and creamy.<\/li><li>Heat in a Sauce pan until warm<\/li><li>Serve in a small side bowl garnished with pomegranate seeds and parsley<\/li><\/ul><\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with &hellip; <\/p>\n","protected":false},"author":1,"featured_media":694,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[133,123,134,117,13,121],"tags":[64,34,21,8],"class_list":["post-615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-calzone","category-fusion","category-italian","category-mexican","category-recipes","category-vegetarian","tag-calzone","tag-fusion","tag-mexican","tag-vegetarian"],"_links":{"self":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/615"}],"collection":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=615"}],"version-history":[{"count":0,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/615\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/694"}],"wp:attachment":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=615"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}