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posted: 8/24/2011 12:01 AM

Chile Rellenos with Plantains

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6-10 dried ancho chiles

2 tablespoons vegetable oil

2 very ripe (black) plantains

2 large white onions, chopped

2-3 cloves garlic, chopped

2 large tomatoes, chopped

pound queso fresco cheese, cubed

Salt and black pepper

Mexican sour cream

Heat oven to 350 degrees.

Soak the dried chiles in hot (not boiling) water with sugar added, about 5 minutes. Remove from hot water and pat dry. With a sharp knife, make a vertical slit down one side of the pepper; de-vein and de-seed, being careful not to tear the skin. Set aside.

Bake plantains 30 minutes; peel and chop.

Add 2 tablespoons vegetable oil to cast iron pan over medium heat. Add chopped onion, garlic and tomato; cook 5 minutes. Add chopped plantains, salt and pepper; cook for 10 additional minutes. Stir in cheese, then immediately fill ancho chiles and fold each one shut. Top with Mexican sour cream, if desired.

Serves three to five.