Potato- and Chorizo-Stuffed Ancho Chiles

Potato- and Chorizo-Stuffed Ancho Chiles
Photo by Romulo Yanes


  • ¼ pound Spanish chorizo (cured spiced pork sausage; not picante)
  • 2 medium russet (baking) potatoes (1 lb total)
  • 8 large dried ancho chiles (3 to 4 oz total)
  • 1 14- to 15-oz can stewed tomatoes (with juice)
  • ¾ pound Monterey Jack cheese
  • 1 electric coffee/spice grinder

Rinse chiles, then cover with cold water in a bowl and soak, weighted with a sieve (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles. Put oven rack in middle position and preheat oven to 350°F. Remove 1 chile from soaking liquid a...

View full recipe at Epicurious


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