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 »
You'll also love
Matiullah Matiullah
[email protected]I followed the recipe exactly and the chiles rellenos turned out great. Everyone at my party loved them. Thanks for sharing this recipe!
Ashley Banx
[email protected]I've never made chiles rellenos before, but this recipe made it easy. They turned out perfect! The chiles were crispy and the filling was creamy. The sauce was also delicious. I will definitely be making this recipe again.
Sandip Lama
[email protected]These chiles rellenos are amazing! I love the combination of sweet and spicy. The sauce is perfect, not too thick and not too thin. I would definitely recommend this recipe.
jhazmine jackson
[email protected]This recipe is a disaster. The chiles rellenos were soggy and the sauce was burnt. I would not recommend this recipe to anyone.
Ibrahim mode Dange
[email protected]I was disappointed with this recipe. The chiles rellenos were bland and the sauce was watery. I would not recommend this recipe.
Archippus Kathamba
[email protected]The chiles rellenos were good, but I found the sauce to be a bit too spicy. I would recommend using less chili powder or cayenne pepper in the sauce.
Musaiyab Sardar
[email protected]I followed the recipe exactly and the chiles rellenos turned out great. The only thing I would change is to use less cheese in the filling. I found it to be a bit too cheesy for my taste.
Tijana Bogojevic
[email protected]This is a great recipe for chiles rellenos. The ancho chiles are a nice change from the usual poblano peppers. The filling is flavorful and the sauce is delicious. I would highly recommend this recipe.
Magaji Mijinyawa
[email protected]Excellent recipe! I made these for a party and they were a huge hit. Everyone loved them. The chiles rellenos were crispy on the outside and creamy on the inside. The sauce was also very good. I would definitely recommend this recipe.
Brown Echefulachi Elemba
[email protected]I've made chiles rellenos many times before, but this recipe is by far the best. The ancho chiles are so flavorful and the filling is creamy and delicious. The sauce is also perfect, not too spicy and not too bland. I will definitely be making this r
Khyzar Hayat
[email protected]OMG! These chiles rellenos are to die for! The combination of sweet poblano peppers, savory filling, and tangy sauce is just perfect. I followed the recipe exactly and they turned out amazing. My family loved them too. Will definitely be making this