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Potato- and Chorizo-Stuffed Ancho Chiles Recipe

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Potato- and Chorizo-Stuffed Ancho Chiles
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Ingredients
5
Count
Nutrition
485
Calories
Total time
570
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Put oven rack in middle position and preheat oven to 350°F.
  3. Remove 1 chile from soaking liquid and, working over chile bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve. Carefully cut out seedpod, leaving stem intact and letting any easily loosened seeds fall into sieve, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a 13- by 9- by 2-inch (3-quart) baking dish.
  4. Reserve 1 cup chile-soaking liquid for sauce. Turn chile seeds out of sieve into a shallow baking pan and spread evenly, then toast in oven, stirring occasionally, until dry, fragrant, and a few shades darker, 8 to 10 minutes. Cool seeds in pan on a rack, then finely grind in grinder (you will have about 1 tablespoon).
  5. Purée tomatoes, including juice from can, in a blender with reserved soaking water, ground chile seeds, and 1/2 teaspoon salt until smooth, then transfer to a 3-quart heavy saucepan and boil, stirring occasionally, until sauce is thickened slightly and reduced to about 2 cups, 5 to 7 minutes.
  6. Peel potatoes and cut into 1/3-inch cubes (about 2 1/2 cups). Cook in a 3-quart pot of boiling salted water until tender but not falling apart, 6 to 8 minutes. Drain in a colander and rinse under cold water to stop cooking.
  7. Stir together potatoes, chorizo, cheese, and 1/4 teaspoon salt in a bowl, then fill chiles generously with stuffing (about 1/2 cup each; slit will not close over it). Pour sauce around (not over) chiles, then cover dish with foil and bake until sauce is bubbling all over, 35 to 45 minutes.
  8. Cooks' notes: • Chiles can be soaked up to 24 hours. • Dish can be assembled, but not baked, up to 1 day ahead. Keep stuffed chiles in sauce chilled, covered. Add 5 to 10 minutes to baking time. *Available at Kitchen/Market (888-468-4433). **Available at Latino markets, many supermarkets, and .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 485.16 Kcal (2031 kJ)
Calories from fat 229.58 Kcal
% Daily Value*
Total Fat 25.51g 39%
Cholesterol 75.68mg 25%
Sodium 716.72mg 30%
Potassium 912.5mg 19%
Total Carbs 47.24g 16%
Sugars 8.26g 33%
Dietary Fiber 7.38g 30%
Protein 26.9g 54%
Vitamin C 17.6mg 29%
Vitamin A 9mg 298%
Iron 2.2mg 12%
Calcium 694.3mg 69%
Amount Per 100 g
Calories 145.66 Kcal (610 kJ)
Calories from fat 68.93 Kcal
% Daily Value*
Total Fat 7.66g 39%
Cholesterol 22.72mg 25%
Sodium 215.19mg 30%
Potassium 273.97mg 19%
Total Carbs 14.18g 16%
Sugars 2.48g 33%
Dietary Fiber 2.22g 30%
Protein 8.08g 54%
Vitamin C 5.3mg 29%
Vitamin A 2.7mg 298%
Iron 0.7mg 12%
Calcium 208.5mg 69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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