Ancho Chile Relleno

Jun 02, 2023June 2, 20230 0
Ancho Chile Relleno Recipe with Oaxaca Cheese and Queso Anejo
in Mexican

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs tomatoes ( coarsely chopped )
1/2 cup white onion ( chopped )
2 garlic cloves
1 cup cold water
1 1/4 cups corn oil ( divided )
2 cups water ( boiling )
6 large dried ancho chiles ( they should be about 5- by 3-inch wiped clean see cooks note , below . )
6 ounces oaxaca cheese ( or mozzarella string cheese , shredded by hand into strings . 1 1/4 cup packed )
4 ounces queso anejo ( or ricotta salata , finely grated . 1 cup )
5 large eggs , separated

Nutrision Information

Servings Per Recipe
6
Calories
632
Sugar
7g
Fat
45g
Ancho Chile Relleno is a popular Mexican dish that is traditionally made by stuffing dried ancho chiles with cheese, meat, or a combination of both. This recipe uses a mixture of Oaxaca cheese and queso anejo to give the dish a delicious and creamy texture. The ancho chiles are first soaked in boiling water to soften them, then stuffed and coated in an egg batter before being fried and baked. They are then topped with a tomato sauce made from fresh tomatoes, onions, and garlic. The result is a savory and spicy dish that is perfect for a festive occasion or just a satisfying weeknight meal.

Instructions

1.In a blender, combine the tomatoes, white onion, and garlic cloves until smooth.
2.Pour the tomato mixture into a saucepan, add the cold water, and bring to a simmer over medium-low heat.
3.In a large skillet, heat 1 cup of the corn oil over medium heat.
4.Add the tomato mixture to the skillet and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened into a sauce, about 20-25 minutes.
5.Remove from heat and let cool slightly.
6.Preheat oven to 400°F.
7.In a large bowl, combine the shredded Oaxaca cheese and finely grated queso anejo.
8.Stuff each ancho chile with cheese mixture and secure the opening with toothpicks.
9.Separate the eggs and beat the egg whites until stiff peaks form.
10.In a separate bowl, whisk the egg yolks until frothy.
11.Gently fold the egg yolks into the egg whites.
12.Heat the remaining 1/4 cup of corn oil in a large skillet over medium heat.
13.Dip each stuffed chile into the egg mixture, coating evenly.
14.Place the chiles in the skillet, and cook until golden brown on all sides.
15.Transfer the chiles to a baking dish and bake until the cheese has melted and the chiles are heated through, about 10-12 minutes.

PROS

Ancho Chile Relleno is a delicious and flavorful Mexican dish that is sure to impress.

It is high in protein and can be a great source of calcium if using cheese.

It is a great way to incorporate vegetables into your diet.

CONS

This dish is high in calories, especially if using a lot of cheese and oil.

Ancho chiles can be difficult to find in some areas.

HEALTH & BENEFITS

Ancho chiles contain capsaicin, which has been linked to various health benefits such as pain relief, improved heart health, and increased metabolism.
Tomatoes are rich in antioxidants and vitamins A and C, which can help with vision and skin health.
Cheese, if used in moderation, can be a good source of calcium and protein.

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