Bean and Cheese Ancho Chiles Relleno
Heat Scale: Mild
large ancho chile peppers
optional, if you want more heat; finely chopped
Monterey Jack or cream cheese
Carefully make a side cut on the anchos and remove the seeds and veins, then rinse them.
Dip the chiles in boiling water for one minute. Remove them, drain, and reserve them.
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.
The following two tabs change content below.
Latest posts by
African Dream Foods Brings Sauces, Salts and Seasonings into National Zoos
Scovie Awards: 10 Days Left for the Early Bird Special
Red Lobster Launches Seafood Summerfest
Grilled Asparagus and Peppers
Chile and Dried Cherry Chocolate Dessert