Chiles Anchos Rellenos de Queso

These taste amazing! Ancho chiles are also called "pasilla" although technically they're not the same they're used interchangeably. Overcame the difficulty in de-seeding the chiles by popping them individually into the microwave. Wait till they balloon with steam, then take them out - about 15 seconds. Immediately cut the slit in the side while they're hot - watch out for steam. I used a small spoon to reach inside to scrape the seeds out. Fingers are also useful once the chile cools a bit.

This was delicious. I found it easier to slit and remove seeds from the dried chiles if I heated them up briefly on a griddle-not enough to toast them, just make them a little more pliable.

I think it is time for NYTimes cooking to start selling meal kits. This was one of the more demented cooking projects I have tried. I think the anchos I bought were some how not right. When I slit them I couldn't get much out and then after soaking they tore when I tried to get the cheese in and when I stuck them with toothpicks. I got rid of the toothpicks and patched them together with masa harina and egg. I couldn't find the right cheese so I made homemade paneer (very easy) and used that.

So many people confused about chiles ancho. They are dark red ripened dried peppers they are not like a fresh raw chile which you would char and peel. The ancho at its best is flexible not brittle and is clearly a dried fruit (that’s what peppers are, fruit) like a dried apricot or dried fig, similar texture. Mildly spiced but strong rich flavor. The recipe calls for soaking them in the orange juice marinade to soften, plump up, and add flavor. I can’t wait to try this recipe.

So many questions - if using dried ancho/poblanos, do we need to soak them first? Mary had posted a question about what to do with the eggs - are the eggs the 'batter' that's referred to in Step 7 (the beaten egg yolks that are added to the whipped egg whites)?

The salsa calls for Roma tomatoes - has anyone tried this with regular tomatoes? I have a ton from my garden and would love to use them in this.

If you read the article this recipe came from, the author goes into a clear explanation of why this recipe is so different of our North American perception of what this recipe should be. It was a fun article to read, and so heart-warming! I have no Mexican heritage, but spent years teaching at a bilingual school where almost half of the kids were of Mexican backgrounds. I yearned to see some recipes from all over Mexico, and his article and recipes are an appealing start.

Hi Kevin, chile anchos are a dried pepper, usually with fresh peppers you can roast them and get rid of the skin.

@cindylou. On my computer, the Chile under the batter looks dark, but not green. Like dried ancho colored. https://www.google.com/search?q=dried ancho chile&rlz=1C9BKJA_enUS777US778&hl=en-US&prmd=sinv&sxsrf=ALiCzsbwiVLSGvGvcuU4a2baBmpGS5bA5w:1665515200776&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj_36PP79j6AhX2MDQIHUr7B44Q_AUoAnoECAEQAg&biw=820&bih=1057&dpr=2

Made these as directed and they are delicious! I love the flavor depth of the dried chili.

The recipe picture obviously shows a dried Chile if you look at the stem. The recipe calls to marinate the chiles in the liquid for 30 minutes to soften them.

@Mary - look at steps 6 and 7. They say what to do with the eggs.

These can also be stuffed with mushrooms or squash/kale, anything you use in a non-cheesy enchilada. Or cashew “cheese”.