Stuffed Ancho Chillies
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]Stuffed Chillies, known as 'chiles rellenos' in Spanish, are essential in any Mexican repertuare. This recipe is handy when you want to try something different or fresh poblano chillies are not available, which happens in Australia during the winter. You can change or add to the filling your favourte ingredients. It is all part of the fun.
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Ingredients
- 4 ancho chillies
- 3 big size potatoes
- 1 tomato
- ¼ white or brown onion
- 1 garlic clove
- 250 gr vegan feta cheese substitute with any crumble cheese
- 1 avocado
- Vegetable oil
- Salt and pepper to taste
For the salsa:
- 2 tomatoes
- 1 garlic clove
- ½ white or brown onion
- 2 chipotle chilli in adobo
- ½ cup veggie stock
- Salt
Instructions
- With a knife carefully open the chilies so that it is like a pocket, remove the veins and seeds.
- Heat about a litre and a half of water in a pot, once it boils turn off the heat and add the ancho chiles. Let them hydrate for about ten minutes. Once hydrated, drain and reserve.
- Dice the potatoes, one tomato and the cheese into cubes, finely chop a garlic clove and a quarter of an onion.
- Heat a little oil over medium heat and add the onion until transparent then add the garlic and tomato, mix for about 2 or 3 minutes and add the potatoes. Season with salt and pepper to taste, stir and cook for about 5 more minutes, turn off the heat and add the cheese.
- For the salsa, char the tomatoes, garlic and the remaining onion evenly and then blend together with the veggie stock a bit of salt and chipotle chillies.
- Fill the ancho chillies with the potato stew and serve with the chipotle salsa and avocado on top.
- ¡Buen provecho!
