- 8 chiles anchos
- ¼ K (1/2 lb.) manchego cheese, sliced
- 1 can of LA Costeña refried pinto beans
- 2 cups of La Costeña Green Sauce
- 1 cup heavy cream
- ½ cup of chicken bouillon
Slit the chiles anchos on one side and remove seeds and veins. Soak in lukewarm water for 5 minutes. Drain, fill with cheese and beans and place in a buttered baking dish. Bring to a boil the green sauce and blend in the cream and chicken bouillon. Baste chiles ancho with this sauce, cover with aluminum foil and bake in a preheated 200°C (390 °F) oven for 15 minutes.
To view a video demonstration, visit: https://youtu.be/HWM1gTp8czU