Stuffed Ancho Chile with Bean and Bacon Sauce

Versy
Delicious ancho chile stuffed with goat cheese in a creamy black bean sauce with bacon, drizzled with cream. Very easy and practical to make, you will love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1/2 cups bacon, finely chopped
  • 3 cups black beans, cooked
  • 1/2 cups bean broth
  • 1/4 cups whipping cream, at room temperature
  • 10 leaves fresh epazote
  • 1 pinch salt
  • 1 teaspoon olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 white onions, finely chopped
  • 200 grams goat cheese, at room temperature
  • 5 ancho chiles, deveined, seedless, opened, and soaked
  • 1/4 cups sour cream, for garnish
Preparation
15 mins
30 mins
Low
  • Heat a skillet over high heat and add the bacon. Cook and remove the excess fat. Add the black beans, bean broth, heavy cream, and epazote leaves and mix.
  • Blend the previous preparation until you obtain a smooth mixture.
  • Return the sauce to the pot, reduce it a bit, and season.
  • Heat a skillet with olive oil over low heat, cook the garlic and onion, remove from heat and mix with the goat cheese.
  • Stuff the ancho chiles with the goat cheese preparation and set aside.
  • Serve the sauce on the plate and add the chile with the opening facing down. Garnish with cream and epazote leaves.

Nutritional Information

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