Stuffed Ancho Chiles

These ancho chiles, stuffed with plantains and garnished with Mexican crema, were featured on a recent Rick Bayless show, Mexico One Plate at a Time. They looked just right for entertaining, the ingredients list included a tempting combination of savory and sweet, and I just happened to have a package of dried ancho chiles in the pantry. Although the recipe was not offered on Rick's web site, Masa Assassin had recreated it on his Mexican food blog. I have adapted it from there, mainly because of the availability of ingredients here in North Central Florida. I also halved the recipe.

One of the challenges of vegetarian cooking (at least for me), is creating a meal that feels nutritionally complete. This does. They are also pretty filling. These are definitely a knife and fork dish, so keep that in mind if you are serving them at a party.

INGREDIENTS
1 pkg dried ancho chiles (about 6/pkg)
2 very ripe plantains
1 onion, chopped
3-4 cloves garlic, minced
1/2 onion, chopped
1 cup chopped tomatoes, plum or cherry
6 oz Mexican cheese - I used a melting cheese
1/4 cup +1 Tbs Piconcillo (Panela in photo -- grated brown sugar cane-- ok to substitute dark brown sugar)
salt
pepper
olive or canola oil

Garnish
Mexican crema (or really good sour cream)
Parsley

The Chiles
Dissolve 2 Tbs grated brown sugar cane in hot water. Add the chiles, making sure to cover them with hot water. Push them down gently with a wooden spoon to make certain they are submerged.  Soak for 5 to 10 minutes, checking frequently after 5 minutes. Chiles should be supple, but not falling apart.

Remove chiles from water and carefully slit one side, making sure not to remove the stem. Remove seeds and veins. Be gentle. Try not to tear the chiles.

The Filling
Bake plantains at 350 for 10 -12 minutes. I started off baking these in their skins, but quickly decided to go for more carmelization and stripped the skins off. When done, chop into small cubes.

Heat about 3Tbs oil in a deep skillet.
Sautee onions and garlic until fragrant and onions are translucent.
Add tomatoes, cook 5 minutes.
Add plantains, cook another 10 minutes.
Add remaining grated brown sugar, a pinch of salt, and a pinch of pepper.
Mix well.
Remove from heat.
Add queso and mix again.


Fill each chile with 2 - 3 Tablespoons of this wonderful filling. Fold slit edges over and place face down on plate. Garnish with Mexican crema and parsley.