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Best Easy Chile Ancho Relleno Recipe

Name: Best Easy Chile Ancho Relleno Recipe
Total time: 60 min
Yield: 210 g
Ingredients: dried ancho chiles 8 pieces; Monterey Jack cheese 2 cups; ground beef 8 oz; russet potato 1 pieces; yellow onion 1 pieces; vegetable oil 3 tbsp; garlic cloves 2 pieces; canned tomato sauce 1 cup; ground cumin 1 tsp; dried oregano 1 tsp; salt 1 tsp; black pepper 0.5 tsp

Dried ancho chiles rehydrated and stuffed with cheese or picadillo, then bathed in a savory sauce. A deeply flavorful family dish showcasing the sweet, smoky character of dried poblano peppers.

Cook 60 min Difficulty NORMAL 320 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

dried ancho chiles 8 pieces
Monterey Jack cheese 2 cups
ground beef 8 oz
russet potato 1 pieces
yellow onion 1 pieces

Seasonings/Sauce

vegetable oil 3 tbsp
garlic cloves 2 pieces
canned tomato sauce 1 cup
ground cumin 1 tsp
dried oregano 1 tsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 22 g 27%

Protein 14 g 18%

Fat 18 g 55%

Serving size 210g

Cooking steps

1

Remove stems and seeds from dried ancho chiles. Rinse briefly, then soak in hot water for 20 minutes until softened.
2

Heat 1 tbsp vegetable oil in a skillet over medium heat. Sauté diced onion and minced garlic until translucent, about 3 minutes. Add ground beef, cook thoroughly, then stir in diced potato, tomato sauce, oregano, cumin, salt, and black pepper. Simmer until the potato is tender, about 10 minutes.
3

Remove the soaked chiles and pat dry. Carefully stuff each chile with either Monterey Jack cheese or the picadillo filling, taking care not to tear the chiles.
4

Arrange the stuffed chiles in a baking dish. Drizzle the remaining vegetable oil and pour any leftover sauce from picadillo over the chiles.
5

Bake uncovered at 375°F (190°C) for 20 minutes, until cheese melts and the chiles blister slightly. Serve hot, bathed in the savory sauce.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star of Chile Ancho Relleno is the dried ancho chile, which lends a sweet, smoky depth and sets the dish apart. Its rehydrated texture pairs beautifully with either cheese or savory picadillo stuffing.

Q. What is the most important cooking point to ensure flavorful results?

Proper rehydration of the ancho chiles is essential—soak them in hot water for at least 20 minutes until they're pliable, which helps them absorb the savory sauce and prevents tearing during stuffing.

Q. How can I prevent the chiles from becoming tough or falling apart?

Be gentle while stuffing, as chiles can tear if overfilled. Baking at moderate heat (375°F) for 20 minutes is ideal: it melts the cheese and blisters the chiles without drying them out. Avoid overbaking, which can make the chiles tough.

Q. How many calories does each serving have, and what's the protein-to-carb ratio?

Each serving contains about 320 kcal, with 14g protein (18%) and 22g carbohydrates (27%). The recipe is high in protein relative to carbs, making it satisfying and suitable for those seeking a balanced meal.

Best Easy Chile Ancho Relleno Recipe

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