Chile Ancho Relleno de Queso (Ancho chilli stuffed with cheese, fried)

Name: Chile Ancho Relleno de Queso (Ancho chilli stuffed with cheese, fried)
Total time: 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1½ tsp kosher salt; 1 tbsp piloncillo (or brown sugar); 30 ml white vinegar; 10 pc ancho chillies; 340 g queso panela; ⅔ cup plain flour; ½ tsp allspice; ½ tsp dried oregano; ½ tsp black pepper; 5 pc eggs; 250 ml vegetable oil; 8 pc corn tortillas; 50 g lettuce; 1 pc avocado; 120 g Mexican crema; 30 g cotija cheese

Ancho chiles stuffed with queso panela, coated in spiced flour and egg batter, then fried and served in warm corn tortillas with lettuce, avocado and crema.

25 min 475 kcal/serving serves 8

475kcal22gprotein32gcarbs29gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🧂kosher salt

🍬piloncillo (or brown sugar)

🍶white vinegar

🌶️ancho chillies

🥣queso panela

🌾plain flour

🫙allspice

🌿dried oregano

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).