Name: Stuffed Ancho Chile with Ricotta
Prep time: 40 min
Cook time: 10 min
Yield: 3
Cuisine: Mexicana
Ingredients: 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.

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Stuffed Ancho Chile with Ricotta

Ingredients

Preparation

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