Chile Ancho Relleno with Cheese and Beans

Step 1

Remove stems and seeds from ancho chiles. Place chiles in a bowl; cover with hot water and soak 10 minutes until soft.

Step 2

Drain chiles. Transfer to a blender with garlic, onion, 1.5 cups broth, and a pinch of salt.

Step 3

Blend until completely smooth, about 1 minute. Pass through a fine-mesh sieve to remove any skin bits.

Step 4

Set sauce aside in a shallow bowl or baking dish. You'll use this to serve the rellenos.

Step 5

Place poblanos directly over a gas burner or under the broiler. Roast, turning with tongs, until skin is blackened all over, ~8 minutes.

Step 6

Transfer to a plastic bag, seal, and let steam 5 minutes. Peel off blackened skin gently under cool running water.

Step 7

Make a slit along the side of each pepper. Gently remove seeds and white membranes, keeping the pepper intact.

Step 8

Warm refried beans in a small pot over low heat, stirring occasionally, until loosened, ~3 minutes.

Step 9

Stuff each pepper with 1/4 cup beans, then 1/2 cup cheese, dividing evenly.

Step 10

Heat olive oil in a large skillet over medium. Place stuffed peppers seam-side down and cook until cheese begins to melt, ~3 minutes.

Step 11

Pour ancho sauce into a shallow serving dish. Gently transfer peppers to the sauce, seam-side up.

Step 12

Warm sauce in skillet over low heat, 2–3 minutes. Taste and adjust salt and pepper.

Step 13

Serve each relleno with sauce spooned over top. Garnish with fresh cilantro or sliced onion if desired.