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Stuffed Ancho Chillies

Stuffed Ancho Chillies

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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.
Print Recipe
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings4 people


  • 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


  • With a knife carefully open the chilies so that it is like a pocket, remove the veins and seeds.
    Stuffed Ancho Chillies
  • 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.
    Stuffed Ancho Chillies
  • Dice the potatoes, one tomato and the cheese into cubes, finely chop a garlic clove and a quarter of an onion.
    Stuffed Ancho Chillies
  • 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.
    Stuffed Ancho Chillies
  • 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.
    Stuffed Ancho Chillies
  • Fill the ancho chillies with the potato stew and serve with the chipotle salsa and avocado on top.
    Stuffed Ancho Chillies
  • ¡Buen provecho!
    Stuffed Ancho Chillies