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Crossed Cuisines Korean BBQ Chicken Chiles en Nogada

When I read about Kevin’s Natural Foods’ Blogger Recipe Challenge, Eat Clean, Live Happy, I immediately knew it was a challenge I would enjoy. I love creating clean veggie and herb packed dishes, and I love exploring new companies' products!

Kevin’s Natural Foods’ provided the product for this recipe.

Challenge Category: Chicken

Crossed Cuisines Korean BBQ Ground Chicken Chiles en Nogada with Cashew Cream Avocado and Pomegranate Seeds will keep diners asking for more! Bright and beautiful and oh so healthy.

I was leery! Could Kevin’s Natural Foods’ Sauces meet my approval? After all, I do proclaim my eating style is California Fresh. I strive to use lots of fresh produce and seafood, and choose local ingredients. When I do buy a packaged ingredient, I am a label reader: no preservatives, absolutely no MSG, and no-GMO! I opened a package of Kevin’s Keto and Paleo friendly, gluten free, and no-GMO Korean BBQ Sauce. I wish you would have been there as my eyes PoPPeD wide when the healthy Asian sauce passed my nose approval! Immediately, a spoon plunged into the easy to store packet and up to my mouth, “WOW this is so balanced.” No one was within earshot but I talk out loud in my kitchen as if I’m on a TV cooking show where there is an audience waiting for my very next word. LoL! The sauce had depth of flavor, was not overly salty or sweet, and there was no weird after taste! I immediately thought, I can really cook with this sauce!

KEVIN’S KOREAN BBQ SAUCE is made from coconut amigos, apple cider vinegar, coconut sugar, sesame oil, coconut nectar, sea salt, lemongrass puree, yeast extract, tapioca starch, cilantro dehydrated garlic, ginger, spices, sesame seed, dehydrated onion, shiitake mushroom, xanthan gum, citric acid, monkfruit extract and stevia leaf extract.

That may seem like a long list but that is exactly how I cook to bring balance and perfection of flavor to a dish with a pinch of this and a pinch of that. Crossed Cuisines Korean BBQ Ground Chicken Stuffed Chiles en Nogada is balanced and flavorful with every ingredient playing it’s part while melding in with the other ingredients. I sauté ground chicken and scallions with cumin and chili powder. The only reason I add those two spices is to bring out the traditional Chiles en Nogales Mexican flavor. The Korean BBQ sauce, with just ground chicken, is great on its own; think Korean chicken taco! I add fresh cranberries and apples that are approved on a Keto and Paleo diet.

At this point you may be asking…


Chiles en nogada is a poblano chile stuffed with a sweet savory and spicy meat and topped with a snow-white walnut sauce with jeweled pomegranate seeds on top and parsley. Nogada translates to walnut. I tweak the classic recipe and make a cashew cream because it is my fave!


As story goes, Agustin de Iturbide was a military commander who fought in Mexico's War of Independence and became the emperor of Mexico from 1822 to 1823. In August of 1821, he signed the Treaty of Cordoba granting Mexico its independence from Spain. After signing the treaty, Iturbide traveled to Mexico City, and stopped by Puebla. It is here that the townspeople honored Agustin de Iturbide held a celebratory feast to mark the country's independence. The nuns of the Santa Monica convent prepared a special dish for the feast using local, in-season ingredients and Chiles en Nogada was won the palates of the people and emperor. In years to follow, Chiles en Nogada has become a seasonal dish that is prepared and eaten during the months of August and September, during the pomegranates and walnuts harvest. The harvest also coincides with Mexican Independence Day thus the Mexican flag colors (red, green, and white), in Chiles en Nogada, continue to mark a celebratory festivities.


I am on a Chiles en Nogada kick right now! The overall appearance and taste of this dish is so festive during the winter holidays, and just makes me happy! I LOVE the infusion of Korean BBQ and Mexican flavors in my Crossed Cuisines version of Chiles en Nogada, it is so satisfying!

I have had fun developing different versions of Chiles en Nogada! Read through and begin to imagine all the versions of Chiles en Nogada you could make with Kevin's Natural Foods sauces; think Tomatillo Taco Sauce Shredded Beef Stuffed Poblanos!

*This year, I created a Fiesta Chiles en Nogada Pork Taco that was scrumptious!

*In the World Food Championships virtual plant based recipe contest I won 2nd place with Chiles en Nogada Platter with Impossible Picadillo and Mac & Cashew-Cheese Stuffed Poblanos!

*A different version of this holiday dish, Cauliflower Rice Stuffed Poblano with Chunky Guacamole, won the Tastiest Looking Dish in Good Foods contest!


A friend stopped by and I had to have her sample the four sauces I received. We brain stormed what recipes we could make with each. I promised her if I didn’t use all of my sauces in recipe development that I would give her favorite, Kevin’s Natural Foods Korean BBQ Sauce. I did send her home with a small sampling of my Crossed Cuisines Chiles en Nogada, and here is her review!!!


Kevin’s Natural Foods Paleo & Keto Sauces

Tomatillo Taco Sauce

Kevin’s Thai Coconut Sauce

Kevin’s Lemongrass Basil Sauce

Kevin’s Korean BBQ Sauce

Kevin’s Cilantro Lime Sauce

Kevin’s Teriyaki Sauce

Kevin’s Tikka Masala Sauce

Kevin’s Classic Taco Sauce

Kevin’s also makes frozen pre-made meals and has a collection of 6 premixed spices. The spices are packaged so cute and would be a great Paleo friend or anybody-gift! The sauces are made without refined sugar, dairy, gluten & soy-free ingredients! Healthy cooking = Happy Family!

Follow along for Healthy Eating recipes and inspiration:


75 Bloggers were challenged to participate in all four categories: Beef, Chicken, Seafood, and Vegetarian. All recipes had to be Keto, Paleo, or vegetarian or a combination of each. We were encouraged to use clean ingredients with no refined sugar, soy, gluten, or dairy but ghee was okay. Extra consideration will be given to recipes with proteins or fun facts about the ingredients, or the background of the recipe.


The challenge was to create a recipe without dairy. Typically, I would add Mexicana Crema to a dish like this. I stepped up to the challenge and created a velvety smooth cashew cream that is “to die for”.

Tip: At warehouse stores Unroasted Cashews are sold. They are actually steamed pasteurized for shelf life and are perfect for the cashew cream. I soaked my cashews for an hour. If you have a high-speed blender there is no need to soak, however, I still suggest it. Simply sort cashews first thing it the morning when you head to the kitchen then soften cashews until you are ready to cook. If you have less powerful blender, I do recommend soaking cashews for at least 4 hours. Place 1 cup cashews in a bowl, cover them with 1 cup of hot water, and set aside. After soaking, drain and rinse the cashews and proceed with the recipe below.

Keto Tip: If you are close to your carb count then forego the cashew cream and blend an avocado with a little water or nut milk of your choice. The other solution is to just drizzle a touch of the cashew cream on your dish. Those who follow a Paleo diet can freely dollop Cashew Cream, over their stuffed poblano, as in the traditional dish. If you follow a Vegetarian diet, simply substitute the chicken for cauliflower rice (I like to add come 1/4-inch cubed butternut as well).

Crossed Cuisines Korean BBQ Chicken Chil
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Crossed Cuisines Korean BBQ Ground Chicken Chiles en Nogada


3 large poblano chili peppers

1 teaspoon avocado oil or safflower

1 pound ground chicken

1 cup chopped green onion

1 teaspoon ground chili powder blend

1 teaspoon ground cumin

1/2 teaspoon salt

1 cup cauliflower rice

1/2 cup fresh cranberries

1/2 cup chopped apples

1 (7 oz) packet Kevin’s Natural Foods Korean BBQ Sauce

1/2 tablespoon fresh lime juice

1/2 cup chopped cilantro

1/4 cup chopped parsley


Yummiest Cashew Cream (recipe below)

1 avocado, sliced

1/3 cup pomegranate seeds

1/4 cup minced parsley

Note to Keto diets: use only a drizzle or make with walnuts (lower carb)


Note: Cashews for the cashew cream need to soak overnight or for 2-5 hours.

1. PREPARE CHILES: Place oven rack 3-4-inches from broiler heat element. Adjust temperature for high heat.

2. Lay the poblano peppers on their side on a cutting board. Cut each pepper horizontally, from stem to tip. Attempt to cut the stem in half so that both halves show some stem. Cut the core away with kitchen sheers, discard core and seeds.

3. Arrange peppers, cut side down, on a baking sheet. Broil 5-7 minutes or until light browned and charred skin has lifted. Cover with a rimmed baking sheet or kitchen towel for a few minutes. Peel off charred skin and discard. Leave peppers on baking sheet.

4. PREPARE CHICKEN: In a large skillet, over medium high heat, add avocado oil. Add chicken, green onions, chili powder, cumin, and salt. Cook chicken, stirring occasionally, for 4-6 minutes. Chicken should be slightly underdone at this point.

5. Add cauliflower rice, cranberries, apples, and stir in Kevin’s Korean BBQ Sauce. Cook over medium heat 3-4 minutes, or until sauce has been absorbed and chicken is completely cooked. Remove from heat, and add lime juice, cilantro, and parsley. Taste and add salt if desired.

6. TO SERVE: Divide filling between the 6 poblano pepper halves. Lower oven rack to 6”-10” below broiler heat element. Broil under high heat for just 2-3 minutes to warm the filling and the peppers.

To serve: Smear Yummiest Cashew Cream on individual plates (note to Keto diets above), and top with a stuffed poblano pepper. Drizzle more cashew cream over the top of each poblano. Garnish with a slice of avocado, pomegranate seeds, and parsley.

Serves 6

Yummiest Cashew Cream


1 cup soaked cashews, preferably steam pasteurized cashews

½ cup water

1 green onion, chopped

1 garlic clove, peeled

1 tablespoon minced parsley

2 tablespoons avocado oil

2 tablespoons lime juice

½ teaspoon sea salt


Drain cashews. Place the cashews, water, green onions, garlic, olive oil, lime juice, and salt in a high-speed blender and blend until completely smooth and creamy.


*Cashew cream is best made in a high-speed blender, like a Vitamix. If you have a less powerful blender, you may have to blend longer (up to 1 minute). You can also soak the cashews for 4 hours or overnight to soften and make them easier to blend.





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