Cheese-Filled Ancho Chiles

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  • PREP TIME
    5 Min
  • COOK TIME
    45 Min
  • SERVINGS
    6

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.

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