Potato Stuffed Ancho Chiles

1. 1

   Rinse chiles and soak in 1 quart of hot water until they soften and plump up a bit.

2. 2

   Drain and reserve 2 cups of this soaking liquid.

3. 3

   Carefully make a lengthwise slit in the chiles without removing the stems and devein and remove seeds.

4. 4

   Combine the reserved soaking liquid with the vinegar, salt and pepper and soak the chiles again in this new mixture at least for 2 more hours.

5. 5

   Sautee the onion until transluscent, add the potatoes and season with salt and pepper, cooking until potatoes are golden brown.

6. 6

   Let cool for a while and mix in the cheese.

7. 7

   Stuff the chiles with this and place on a rectangular baking dish along with the last soaking liquid.

8. 8

   Bake at 400F for 25 minutes or until cheese has melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.