Chile Ancho Relleno with Cheese and Beans

Ingredients

• 3 whole dried ancho chiles
• 3 whole garlic cloves
• ½ whole onion, halved
• 1.5 cups chicken or vegetable broth
• 4 whole poblano peppers
• 2 cups shredded Oaxaca or mozzarella cheese
• 1 can (15 oz) refried beans
• 2 tbsp olive oil
• 1 to taste salt and pepper

Instructions

1. 1

   Remove stems and seeds from ancho chiles. Place chiles in a bowl; cover with hot water and soak 10 minutes until soft.

2. 2

   Drain chiles. Transfer to a blender with garlic, onion, 1.5 cups broth, and a pinch of salt.

3. 3

   Blend until completely smooth, about 1 minute. Pass through a fine-mesh sieve to remove any skin bits.

4. 4

   Set sauce aside in a shallow bowl or baking dish. You'll use this to serve the rellenos.

5. 5

   Place poblanos directly over a gas burner or under the broiler. Roast, turning with tongs, until skin is blackened all over, ~8 minutes.

6. 6

   Transfer to a plastic bag, seal, and let steam 5 minutes. Peel off blackened skin gently under cool running water.

7. 7

   Make a slit along the side of each pepper. Gently remove seeds and white membranes, keeping the pepper intact.

8. 8

   Warm refried beans in a small pot over low heat, stirring occasionally, until loosened, ~3 minutes.

9. 9

   Stuff each pepper with 1/4 cup beans, then 1/2 cup cheese, dividing evenly.

10. 10

    Heat olive oil in a large skillet over medium. Place stuffed peppers seam-side down and cook until cheese begins to melt, ~3 minutes.

11. 11

    Pour ancho sauce into a shallow serving dish. Gently transfer peppers to the sauce, seam-side up.

12. 12

    Warm sauce in skillet over low heat, 2–3 minutes. Taste and adjust salt and pepper.

13. 13

    Serve each relleno with sauce spooned over top. Garnish with fresh cilantro or sliced onion if desired.

Tools you’ll need

• bowl for soaking
• blender
• fine-mesh sieve
• shallow baking dish or bowl
• gas burner or broiler
• tongs
• plastic bag
• small pot
• 12-inch skillet
• cutting board and knife

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