🇲🇽 Chiles en nogada, because Mexican Independence Day is right around the corner (Sept 16). I’m throwing it back to last year’s trip to Mexico where I learned to make chiles en nogada, which are usually eaten around this time of year (end of summer/early fall). The dish’s colors represent the Mexican flag 🇲🇽. I burned my poblanos - which are the traditional pepper here -, but had some bell pepper laying around and it was just as good. The dish means “chile in walnut sauce” and is stuffed with a mixture of ground meat, fruit, and nuts. Berries, like strawberries 🍓 can be used instead of stone fruit to keep it keto but you can probably leave them out of the meat mixture if need be or look for other low carb fall fruits like fig. The fruit is added for a little sweetness. It’s a great fall dish (I know, I know, it’s still summer, I’m just getting prepared). My other tweak to this recipe was to use coconut 🥥 cream rather than dairy for friends following a more kosher lifestyle.