Ancho Chiles Rellenos

Ancho Chiles Rellenos

Broad, dark, and gently wrinkled, the ancho chile is the dried form of the poblano, prized for its mild heat and deep, layered flavor. With notes of raisin, fig, and a touch of cocoa, ancho chiles bring a natural sweetness and richness that make them especially suited for stuffing. When rehydrated, they become soft and velvety, their flesh absorbing surrounding flavors while holding their own complexity. In this dish, the ancho serves as both vessel and star—cradling a savory filling of chorizo and beans while adding a subtle, fruity depth that defines each bite.

  • Prep Time: 35 min
  • Cook Time: 25 min
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Cuisine: New Mexican
  • Category: Side Dish

Ingredients

  • 6 dried Ancho chiles (MS596)
  • 1 1/2 cups fresh orange juice
  • 3 to 4 small cones piloncillo
  • 4 large garlic cloves, split lengthwise
  • 2 bay leaves
  • 2 teaspoons dried Mexican oregano (MS454)
  • 3 sprigs fresh thyme
  • Pinch of sea salt
  • 1/2 pound chorizo
  • 2 cups refried beans
  • Salt and pepper to taste
  • 1/2 pound Monterey jack cheese or other good melting cheese, cut into 2x1/2x1/2-inch strips
  • 3/4 cup crème fraiche
  • 1 ripe avocado, pitted, peeled and cut into 12 slices
  • Nasturtium petals (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Leaving the stem intact, carefully slit the body of each chile and remove the seeds and veins. Set aside.
  3. Combine the orange juice, vinegar, piloncillo, garlic, bay leaves, oregano, thyme, and salt in a medium saucepan. Bring to a simmer over medium heat and continue to cook until the piloncillo has dissolved, about 15 minutes. Remove the pan from the heat and add the chiles, pressing them down so that they are submerged. Cover the saucepan. Soak the chiles until they have reconstituted and feel fleshy, about 20 minutes.
  4. Fry the chorizo over medium heat until the fat is rendered and the chorizo is cooked through. Stir in the beans and mix well. Season to taste with salt and pepper. Set aside.
  5. Remove the chiles from the soaking liquid and transfer to paper towels to drain.
  6. Carefully stuff the chiles with the bean mixture and a strip of cheese. You should be able to just close the chile when it is filled. At this point you may refrigerate the chiles for later use of place the on a baking sheet and heat through, about 15 minutes.

Nutrition Facts Per Serving Serving Size: 1 stuffed chile

Calories460
Total Fat28g
Saturated Fat13g
Cholesterol70mg
Sodium700–1,050mg
Total Carbohydrate34g
Dietary Fiber7g
Total Sugars14g
Protein18g

Estimated Nutrition for Entire Recipe (6 chiles)

Calories2,700–2,850
Total Fat165–175g
Saturated Fat75–85g
Cholesterol400–450mg
Sodium5,100 mg
Total Carbohydrates200–215g
Dietary Fiber40–45g
Total Sugars80–95g
Protein105–115g