Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles)

Name: Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 fresh ancho chiles; 1 bay leaf; 237 milliliters crema Mexicana or sour cream; 1 sprig fresh thyme; 2 cloves garlic; 454 grams Asadero or Jack cheese, grated or cut into cubes; 6 servings Kosher salt; 1 medium onion; 1 sprig fresh oregano, preferably Mexican; 454 grams Roma tomatoes, diced; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles) a try. This recipe makes 6 servings with 522 calories, 24g of protein, and 35g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up jack cheese, bay leaf, crema mexicana, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a blender or food processor, combine the tomatoes, onion, and garlic and blend until smooth. For a smooth sauce, push through a fine-mesh strainer if needed.

Ingredients you will need

Tomato

Garlic

Onion

Sauce

Equipment you will use

Food Processor

Sieve

Blender

In a large skillet, over moderate heat, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the tomato caldillo mixture and fry, stirring occasionally, until it changes color and reduces slightly.

Ingredients you will need

Tomato

Just before serving, gently warm the crema Mexicana in a saucepan, then whisk in the tomato caldillo mixture, bring to a simmer, and season to taste with salt.

Ingredients you will need

Mexican Crema

Tomato

Salt

Equipment you will use

Sauce Pan

Whisk

In a medium saucepan, bring 1 quart of water to a boil, along with the piloncillo, thyme, oregano, and bay leaf.

Ingredients you will need

Panela

Bay Leaves

Oregano

Thyme

Water

Equipment you will use

Sauce Pan

Heat a comal or cast-iron skillet over low heat and dry-roast the chiles until just tender.

Ingredients you will need

Chili Pepper

Equipment you will use

Frying Pan

Transfer to the boiling water, then turn off the heat and let the chiles soak for 3 to 4 minutes.

Ingredients you will need

Chili Pepper

Water

Remove the chiles from the water and using a small, sharp knife, make a lengthwise slit down one side of each. Carefully remove the seeds and, if possible, the skin. (The stem of the chile should remain attached, so if the skin is difficult to peel, leave it on.) Season the insides of the chiles with salt, then stuff with the cheese, dividing it equally.

Ingredients you will need

Cheese

Chili Pepper

Seeds

Water

Salt

Equipment you will use

Knife

In a large sauté pan, over moderately low heat, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the chiles and cook, flipping gently, to melt the cheese.

Ingredients you will need

Cheese

Chili Pepper

Spoon the caldillo con crema onto a platter or individual plates, top with the chiles, and serve immediately.

Ingredients you will need

Chili Pepper

Mexican Crema

Equipment

Ingredients

Servings:

fresh ancho chiles 1

bay leaf 237milliliters

crema Mexicana or sour cream 1sprig

fresh thyme 2cloves

garlic 454grams

Asadero or Jack cheese, grated or cut into cubes 6servings

Kosher salt 1medium

onion 1sprig

fresh oregano, preferably Mexican 454grams

Roma tomatoes, diced 2Tbsps

unsalted butter

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Weinert Cavas de Weinert with a 4.6 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.