Bean and Cheese Ancho Chiles Relleno
Heat Scale: Mild
Servings
6servings
Servings
6servings
Ingredients
Instructions
  1. Carefully make a side cut on the anchos and remove the seeds and veins, then rinse them.
  2. Dip the chiles in boiling water for one minute. Remove them, drain, and reserve them.
  3. In a pan, sautée the onion, garlic and serrano. Add the beans and salt. Refry for 3 minutes, then stuff the mixture into the chiles and add the cheese. Heat the stuffed peppers and serve.