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.
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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