Ancho Chiles Stuffed with Beans
- Active Time 15m
- Total Time 45m
Almost any medium to large chile can be stuffed, whether it's fresh or dried. This dish is made with ancho chiles, which are mild and plesantly sweet. Fillings are equally varied-meat, fish , seafood , vegetables, cheese, or, as in this case, beans, can all be used.
- 3 cups water
- 1/4 cup plus 1 teaspoon mild white or cider vinegar
- 1 bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh marjoram
- 6 ancho chiles, slit lenthwise with stems intact, seeded, and deveined
- 1 1/2 cups Frijoles Refritos
- 1/4 cup oil
- 1 onion, halved and sliced
- 1/2 teaspoon oregano, or to taste
- 1/2 cup queso fresco, queso anejo, or feta cheese, crumbled
Preheat the oven to 350 degrees F.
In a medium saucepan, bring the water to a boil with 1/4 cup of the vinegar, the bay leaf, thyme, and marjoram. Turn off the heat, add the chiles, and soak for 15 minutes.
Drain the chiles, discarding the liquids.
Stuff the chiles with Frijoles Refritos, and place them in an ovenproof dish that is large enough to hold all of them in a single layer.
In a small saucepan, heat the oil over a medium heat. Add the onion, and salt and pepper to taste; then cook until translucent.
Add the remaining teaspoon of vinegar and the oregano. Cook for 1 minute and pour over the chiles.
Bake the chiles in the oven for 15 to 20 minutes. Remove and allow to cool.
Sprinkle with cheese and serve at room temperature.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
235 calories; 13g total fat; 11mg cholesterol; 595mg sodium; 24g carbohydrates; 8g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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