POTATO- AND CHORIZO-STUFFED ANCHO CHILES
Categories Pepper Potato Tomato Side Bake Sausage Fall Winter Monterey Jack Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course or 8 first-course servings
Number Of Ingredients 7
Steps:
- Rinse chiles, then cover with cold water in a bowl and soak, weighted with a sieve (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles.
- Put oven rack in middle position and preheat oven to 350°F.
- Remove 1 chile from soaking liquid and, working over chile bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve. Carefully cut out seedpod, leaving stem intact and letting any easily loosened seeds fall into sieve, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a 13- by 9- by 2-inch (3-quart) baking dish.
- Reserve 1 cup chile-soaking liquid for sauce. Turn chile seeds out of sieve into a shallow baking pan and spread evenly, then toast in oven, stirring occasionally, until dry, fragrant, and a few shades darker, 8 to 10 minutes. Cool seeds in pan on a rack, then finely grind in grinder (you will have about 1 tablespoon).
- Purée tomatoes, including juice from can, in a blender with reserved soaking water, ground chile seeds, and 1/2 teaspoon salt until smooth, then transfer to a 3-quart heavy saucepan and boil, stirring occasionally, until sauce is thickened slightly and reduced to about 2 cups, 5 to 7 minutes.
- Peel potatoes and cut into 1/3-inch cubes (about 2 1/2 cups). Cook in a 3-quart pot of boiling salted water until tender but not falling apart, 6 to 8 minutes. Drain in a colander and rinse under cold water to stop cooking.
- Stir together potatoes, chorizo, cheese, and 1/4 teaspoon salt in a bowl, then fill chiles generously with stuffing (about 1/2 cup each; slit will not close over it). Pour sauce around (not over) chiles, then cover dish with foil and bake until sauce is bubbling all over, 35 to 45 minutes.
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Mirwais Ahmadzai
[email protected]I highly recommend this recipe to anyone looking for a delicious and easy-to-make stuffed chile recipe.
Hassan sh
[email protected]These stuffed chiles are a great way to impress your guests. They're flavorful, unique, and sure to be a hit.
Oscar Nduva
[email protected]I love that this recipe is so versatile. You can use different types of potatoes, chorizo, and cheese to create your own unique flavor combination.
Mahdi Saleh
[email protected]These stuffed chiles are a great way to use up leftover potatoes and chorizo. They're also a great meal prep option for busy weeknights.
Mpho Mokhethi
[email protected]I added some extra vegetables to the filling, such as bell peppers and corn. The chiles were even more flavorful and the filling was more hearty.
Mia Gaoses
[email protected]I'm not a fan of spicy food, so I used a mild ancho chile powder. The chiles were still flavorful and the filling was delicious.
Ann Baker
[email protected]I made these stuffed chiles in my slow cooker and they turned out great! The chiles were tender and the filling was cooked evenly.
Sheena Walsh
[email protected]I'm a vegetarian, so I substituted the chorizo for black beans. The chiles were still delicious and the filling was hearty and flavorful.
Gillian Abbott
[email protected]I made these stuffed chiles for a potluck and they were a big hit! Everyone loved the unique flavor combination and the chiles were cooked perfectly.
rupert pretorius
[email protected]These stuffed chiles were a bit too spicy for my taste, but my husband loved them! He said they were the best chiles he's ever had.
nr chaudhari
[email protected]I made these stuffed chiles for my family and they loved them! The chiles were mild and the filling was flavorful and hearty. I would definitely make this recipe again.
keffini
[email protected]This recipe was easy to follow and the results were amazing! The chiles were flavorful and the filling was creamy and delicious. I would definitely recommend this recipe to anyone looking for a tasty and unique dish.
Victoria Ekpo
[email protected]I'm not usually a fan of ancho chiles, but these stuffed chiles were delicious! The potatoes and chorizo were a great combination, and the sauce was flavorful without being too spicy.
LG Liya
[email protected]These stuffed ancho chiles were a hit at my dinner party! The combination of flavors was amazing, and the chiles were cooked to perfection. I will definitely be making this recipe again.