• 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

How to

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.

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