Instructions

1. 1
   Cut the almonds in 2–4 pieces. Peel the peaches, apples, and pears, and chop them up in very tiny pieces. Set aside.
2. 2
   Fry the ground meat in a pan with garlic and salt (to taste) over low heat in a spoonful of oil.
3. 3
   When the meat is cooked, add the fruit and the raisins, and fry for about 4 minutes. Let cool.
4. 4
   Put the poblano peppers on the stove and let them get toasted.
5. 5
   After toasting them put the peppers in water and cut them on one of the long sides. Wash away the veins and the dark toasted spots on them.
6. 6
   Stuff the peppers with the fruit-meat mixture.
7. 7
   Crack and separate the eggs. Whip the whites until puffy, then beat in the flour and yolks until it reaches a yellowish point.
8. 8
   Dip the whole pepper in the yellowish content that you just prepared and put in a pan to fry until light brown. Do repeatedly until done with all the peppers. Set aside while you make the nogada.
9. 9
   Grind the walnuts, milk, cheese, and rum in the blender for about a minute. After it will look white if done right
10. 10
    Pour over the peppers and enjoy!