Potato Stuffed Ancho Chiles
- Ready In:
- 3hrs 25mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 12 medium ancho chilies
- 3 tablespoons vinegar
- 1⁄2 onion, in thin strands
- 4 medium potatoes, cooked and diced
- 1 lb grated manchego cheese
- salt and pepper
- cooking oil, for sauteeing
directions
- Rinse chiles and soak in 1 quart of hot water until they soften and plump up a bit.
- Drain and reserve 2 cups of this soaking liquid.
- Carefully make a lengthwise slit in the chiles without removing the stems and devein and remove seeds.
- Combine the reserved soaking liquid with the vinegar, salt and pepper and soak the chiles again in this new mixture at least for 2 more hours.
- Sautee the onion until transluscent, add the potatoes and season with salt and pepper, cooking until potatoes are golden brown.
- Let cool for a while and mix in the cheese.
- Stuff the chiles with this and place on a rectangular baking dish along with the last soaking liquid.
- Bake at 400°F for 25 minutes or until cheese has melted.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.