Cheese-Filled Ancho Chiles
It all started when President Lyndon B Johnson declared the first National Hispanic Heritage Week back in 1968. Then, President Ronald Reagan stretched it out to a month long celebration starting each Sept 15th.
Today, National Hispanic Heritage Month is celebrated, not just by the nation’s 51 million plus Hispanics, but by Americans generally, who enjoy the colors, flavors, and excitement of Latino culture while honoring the many contributions of Latinos to our great nation.
If you would like to read more about Hispanic Heritage Month, check out the official government website here.
The National Park Service also has special features connected to the celebration here.
And the Smithsonian Institute has lots of great stuff, especially for teachers and parents.
And of course on Pinterest, there are all kinds of wonderful pins to see.
As you know, food is an important way I express my Latino heritage every day. And chiles rellenos are an iconic latino dish.
Now, these are not your traditional chiles rellenos, which are made with poblano chiles. These, rather, are made with chiles anchos. They give a combination of sweetness and spice to the dish.
I used panela cheese because it is creamy and holds very well inside the chile.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 6 ancho chiles
- 1 (10 oz) Cacique® Panela Cheese
- 2 tomatoes
- 1 garlic clove
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1 cup of water
- 1/2 cup and 1 tablespoon canola oil, divided
- 2 tablespoons flour
- 2 eggs
- Cacique® Crema Mexicana Agria to taste
HOW TO MAKE IT
- Clean the outside of the chiles with a soft kitchen towel. Very carefully make a lengthwise cut along the edge of each chile about 3/4 of the length of the chile and remove seeds.
- Cut panela cheese in 6 long pieces and fill each chile. Set apart.
- In a blender mix tomatoes, garlic, salt, oregano and water until well blended.
- In a deep pot, heat up one tablespoon of canola oil. When ready, pour the tomato sauce in it. When it starts to boil, reduce heat to simmer.
- Spread the flour on a plate.
- Separate whites from yolks of the two eggs. Beat the whites with a fork or a mixer until they are firm and start making soft picks. Quickly beat the two yolks to break them up and add them to the whites and fold them in gently.
- Heat 1/2 cup of canola oil in a saucepan. Take one chile and roll it in the flour, then dip it in the egg mixture and put it in the hot oil. Depending on the size of your saucepan, you may be able to fit 2-3 chiles at once. Be sure to keep the oil hot, though, but not excessively hot, since these chiles are delicate and can burn easily if left for too long. Turn the chiles until all the egg sides are lightly golden.
- Transfer each chile to the tomato sauce and let it simmer for 10 minutes. Serve immediately with a generous amount of Crema Agria on top.
