Cheesy Potato-Stuffed Ancho Chiles

Potato Stuffed Ancho Chiles Recipe

Overview

Potato Stuffed Ancho Chiles are a delightful Mexican dish featuring aged, dried poblano chiles known as ancho chiles. These chiles are mildly piquant and are filled with a savory mixture of potatoes, onions, and manchego cheese, creating a flavorful and satisfying meal.

Recipe Information

• Name: Potato Stuffed Ancho Chiles
• Cook Time: 25 minutes
• Prep Time: 3 hours
• Total Time: 3 hours 25 minutes
• Recipe Category: Peppers
• Keywords: Vegetable, Mexican, Stove Top, < 4 Hours

Ingredients

• 12 ancho chilies
• 3 tablespoons vinegar
• 1/2 onion
• 4 potatoes
• 1 cup grated manchego cheese

Nutrition Information (per serving)

• Calories: 315.1
• Fat: 4.4g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 35.4mg
• Carbohydrates: 64.8g
• Fiber: 15.9g
• Sugar: 2.2g
• Protein: 10.5g

Recipe Instructions

1. Prepare the Ancho Chiles:

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   • Rinse the ancho chiles and soak them in 1 quart of hot water until they soften and plump up slightly.
   • Drain the chiles and reserve 2 cups of the soaking liquid.

2. Prep the Chiles:

   • Carefully make a lengthwise slit in each ancho chile, ensuring not to remove the stems.
   • Devein the chiles and remove the seeds.

3. Soak the Chiles Again:

   • In a bowl, combine the reserved soaking liquid with vinegar, salt, and pepper.
   • Soak the chiles in this new mixture for at least 2 more hours to infuse them with flavor.

4. Prepare the Filling:

   • Heat a skillet over medium heat and sauté the onion until translucent.
   • Add the potatoes to the skillet, season with salt and pepper, and cook until the potatoes are golden brown and tender.
   • Remove from heat and let the mixture cool slightly before mixing in the grated manchego cheese.

5. Stuff the Chiles:

   • Preheat the oven to 400°F (200°C).
   • Stuff each prepared ancho chile with the potato and cheese mixture, ensuring they are well-filled.

6. Bake the Chiles:

   • Place the stuffed chiles in a rectangular baking dish.
   • Pour the remaining soaking liquid over the chiles in the baking dish.
   • Bake in the preheated oven for about 25 minutes, or until the cheese has melted and the chiles are heated through.

7. Serve:

   • Remove from the oven and let cool slightly before serving.
   • Garnish with fresh herbs or a drizzle of crema if desired.

Tips for Making Potato Stuffed Ancho Chiles

• Choosing Ancho Chiles: Look for dried ancho chiles that are pliable and not brittle, which ensures they will soften properly during soaking.

• Filling Variations: Experiment with different cheeses like queso fresco or Oaxaca cheese for a different flavor profile.

• Make-Ahead: You can prepare the filling and soak the chiles ahead of time, assembling and baking them just before serving.

• Serving Suggestions: Serve these Potato Stuffed Ancho Chiles with a side of Mexican rice, refried beans, or a fresh salad for a complete meal.

This recipe captures the essence of Mexican cuisine with its rich flavors and textures, making it a perfect choice for a flavorful dinner or a special occasion meal. Enjoy the combination of mild heat from the ancho chiles and the creamy, cheesy potato filling!