Anchos stuffed with Cheese

by Hot Juan on April 6, 2010 · 0 comments

in Recipes

The Ancho is the dried version of the Poblano, a very mild chilli from Puebla Mexico. They are deep red it colour with a strong fruity flavour forming part of the “Holy Trinity” of Mexican Chiles (Ancho, Mulato, Pasilla) used in many Mexican recipes.

The name ancho simply comes from the Spanish word for “wide” ancho.

In the UK you can get them from specialist retailers like Cool Chile Co, Chilli Pepper Peter.

4-6 Ancho chillies
3–4 Tomatillos
1 Small onion, chopped
2 tomatoes
125 ml crème fraiche
Handful of grated cheddar
Plain flour
2 eggs separated
Oil for frying

Slit the anchos and remove the seeds. Soak in warm water for 10 – 15 minutes or until soft and pliable, then drain on kitchen paper.

Meanwhile, heat some oil in a frying pan and cook the chopped tomatillos for 3 minutes or so, then add the onion for 3 minutes, then the tomatoes for another 3 minutes. Stir in the cream and season. Cover and cook until it sounds like its bubbling. Remove from the heat.

Take your soaked chillies and carefully open the slit and stuff with the cheese. Beat the egg whites until they form stiff peaks and then stir the eggs yolks in one at a time. Turn the chillies in the flour and the dip in the egg mix to coat then put straight into hot oil about 1cm deep in a frying pan. Do one or two at a time, cook on each side until lightly browned. Drain on kitchen paper.

Reheat the sauce and pour over the chillies and enjoy.

This recipe comes again from chillihead Derryck Strachan.

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