CHILES ANCHO RELLENOS
This traditional Mexican dish features whole baked ancho chiles stuffed with a delicious chicken filling and topped with a cream sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Slit an opening in each ancho from stem to tip, being careful not to tear the skin; carefully remove seeds and ribs, and discard.
- Combine the water, vinegar, piloncillo, cinnamon, and salt in a medium saucepan; bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Remove from heat. Add anchos; cover, and let stand 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
- Spoon filling into each chile; arrange in a baking dish. Bake chiles until heated through, about 15 minutes. Bring crema and onion to a boil in a small saucepan over medium-high heat. Reduce heat; simmer 8 minutes. Pass through a fine sieve into a bowl; stir in cilantro. Pour sauce over anchos, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
