Ancho Chile stuffed with chicken and nopales

Name: Ancho Chile stuffed with chicken and nopales
Prep time: 60 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon olive oil; 1 clove garlic, finely chopped; 2 cups nopal, cut into cubes; 1 cup chicken, cooked and shredded; 1 tablespoon oregano; 1/4 tablespoons cumin, ground; garlic salt; pepper; 4 ancho chiles; avocado; 2 avocados, for the sauce; 1/2 cups chicken broth, for the sauce; 1 clove garlic, for the sauce; 1 tablespoon onion powder, for the sauce; 1 tablespoon fresh cilantro, for the sauce; 1 tablespoon lime juice, for the sauce; fresh cilantro, for decoration

Sophia Rivera

If you're a fan of stuffed chiles, this easy recipe for Ancho Chile stuffed with chicken and nopales will surely become your favorite for the spicy flavor that the ancho chile brings. This is a low-calorie recipe that you can prepare for any time of day, even for a light dinner but with a strong flavor.

Additionally, if you're on a keto diet, this recipe is the perfect complement for an ideal keto menu to meet your goals. As in this diet and many others, calories and portions are fundamental, and this recipe for Ancho Chile stuffed with chicken and nopales has 305 calories, so you can eat without any guilt.

Reviewed by Editorial Team of Kiwilimón

Published: 07-01-2019

Preparation

30 mins

Low

For the filling, heat olive oil in a skillet over medium heat and cook the garlic, add the nopales, and cook until they release their sliminess. Add the chicken and season with oregano, cumin, salt, and pepper. Set aside. Cut the chiles in half, being careful not to cut them completely; remove the seeds and devein them. In a pot with boiling water, soak the chiles for a few minutes until softened. Drain and set aside. For the sauce, blend the avocado with chicken broth, garlic, onion powder, cilantro, lime juice, salt, and pepper until you have a smooth sauce. Stuff the chiles with the chicken and nopales mixture, serve the sauce in a mirror-like fashion on a plate, place one of the chiles, and decorate with a sprig of fresh cilantro.