Thursday, September 29, 2011

Almost Vegan Stuffed Ancho Chiles

Today, a large basket of home-grown fresh ancho chiles appeared at work from a mystery gardener. I happily took a few home, and used them to make a loosely inspired type of chili relenos: stuffed, some type of cheese and baked. From yesterday, I had leftover farro french lentils slow-cooked with tomatoes, hot chiles, broth, cumin and some taco powder. I baked the chili on a small bed of roasted red pepper soup (Trader Joes), and with sheep's milk feta on top (Daiya chedder would have been nice, too). I baked them for 45min at 425h uncovered in the toaster oven (30min would probably have been fine). Delicious!!

chili_stuffed chili_stuffed2

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