Stuffed Ancho Chile with Ricotta

Bionda Requesón
Try these delicious stuffed ancho chiles with Bionda® Ricotta seasoned with epazote, onion, and garlic. Additionally, the chile is accompanied by a creamy chipotle sauce.An excellent alternative for a healthy dinner or lunch that will allow you to enjoy a great dish without guilt. Take note of the instructions and prepare it at home!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 2 tablespoons butter, in small cubes
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 tablespoons epazote, finely chopped
  • 2 cups Bionda® cottage cheese
  • salt
  • pepper
  • 6 ancho chiles
  • water
  • 1 cup Bionda® cottage cheese, for the sauce
  • 1/2 cups table cream, for the sauce
  • 1/2 cups chicken broth, for the sauce
  • 1/4 cups chipotle chile in adobo sauce, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • epazote, for garnish
Preparation
30 mins
10 mins
Low
  • Heat and melt the butter in a skillet over medium heat and cook the onion and garlic for 5 minutes or until translucent. Add the epazote, Bionda® Ricotta, and season with salt and pepper. Mix well, remove from heat, and let cool for 15 minutes.
  • Cook the ancho chiles in a pot with enough water for 5 minutes or until softened, then remove, dry very well, and let cool. Place the chiles on a cutting board and open them in half with scissors, removing the seeds and veins.
  • Stuff each of the chiles with the Bionda® Ricotta mixture you prepared in the first step. Set aside.
  • For the sauce: blend Bionda® Ricotta, half-and-half, chicken broth, chipotle chiles, salt, and pepper for 5 minutes or until you achieve a smooth sauce.
  • Serve the stuffed ancho chile with ricotta on a large plate: first place the sauce, then the ancho chile, and garnish with sprigs of thyme.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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