Stuffed Ancho Chiles with Walnut Cream
Roasted ancho chiles stuffed with cheese and topped with a silky walnut cream sauce—a TikTok-ready take on chile en nogada that skips the complexity and keeps the wow factor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Toast ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.
Step 2
Soak toasted chiles in hot water for 5 minutes until soft, then slit lengthwise and remove seeds.
Step 3
Stuff each chile with shredded cheese, then arrange on a foil-lined baking sheet.
Step 4
Broil chiles 4 inches from heat for 3 minutes until cheese melts and edges char slightly.
Step 5
Blend walnuts, crema, and lime juice until smooth; drizzle over warm stuffed chiles.
Step 6
Top with fresh diced peaches, season with salt and pepper, and serve immediately.
Tools you’ll need
- 12-inch skillet
- baking sheet
- foil
- shallow bowl for soaking
- blender or food processor
- broiler
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