Stuffed Ancho Chiles with Walnut Cream
Roasted ancho chiles stuffed with cheese and topped with a silky walnut cream sauce—a TikTok-ready take on chile en nogada that skips the complexity and keeps the wow factor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 whole dried ancho chiles
- ½ cup, shredded Oaxaca cheese or mozzarella
- ½ cup walnuts, raw
- ½ cup crema or sour cream
- ¾ cup fresh peaches, diced
- ½ whole, juiced lime
Instructions
- 1
Toast ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.
- 2
Soak toasted chiles in hot water for 5 minutes until soft, then slit lengthwise and remove seeds.
- 3
Stuff each chile with shredded cheese, then arrange on a foil-lined baking sheet.
- 4
Broil chiles 4 inches from heat for 3 minutes until cheese melts and edges char slightly.
- 5
Blend walnuts, crema, and lime juice until smooth; drizzle over warm stuffed chiles.
- 6
Top with fresh diced peaches, season with salt and pepper, and serve immediately.
Tools you’ll need
- 12-inch skillet
- baking sheet
- foil
- shallow bowl for soaking
- blender or food processor
- broiler
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
