Potato- and Chorizo-Stuffed Ancho Chiles


epicurious
540 mins (prep 50)
11 ingredients
makes 4 main-course or 8 first-course servings
If you soak the dried chiles in the morning, they'll be ready by evening.

Categories:  winter , fall , spanish~portuguese ,
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Ingredients

  • 8 large dried ancho chiles* (3 to 4 oz total)
  • 1 (14- to 15-oz) can stewed tomatoes (with juice)
  • 2 medium russet (baking) potatoes (1 lb total)
  • 1/4 lb spanish chorizo** (cured spiced pork sausage; not picante), casing discarded and sausage finely chopped (1 cup)
  • 3/4 lb monterey jack cheese, cut into 1/3-inch cubes (2 1/3 cups)
  • special equipment: an electric coffee/spice grinder

Nutrition

Serving Size (87.11 g)
Servings 4
Amount per Serving
Calories 431.2 Calories from Fat 198.27
% Daily Value *
Total Fat 22.03g 135.56%
Saturated Fat 5.19g 103.76%
Trans Fat 0.26g %
Cholesterol 2.55mg 3.4%
Sodium 763.75mg 127.29%
Total Carbohydrate 51.71g 68.95%
Dietary Fiber 1.87 g 29.94%
Sugars 0.77 g %
Protein 7.65g 61.24%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 63.79mg% Iron 3.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
dried ancho chiles, spanish chorizo, grinder, an, special equipment
 

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