Ingredients:

  • 6 large dried ancho chiles
  • 2 cups near boiling water
  • 8 oz Mexican chorizo
  • 8 oz 90/10 lean ground beef
  • 1.5 cups cooked long grain white rice
  • 1/2 white onion
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 oz cream cheese
  • 1.5 cups shredded Monterey Jack cheese
  • 1/2 cup tomato sauce
  • 1 tbsp fresh cilantro
  • 2 tbsp Mexican crema

Instructions:

  1. Place your 6 dried ancho chiles in a large heat proof bowl. Pour the 2 cups of near boiling water over them. Use a heavy plate to weigh them down so they stay submerged. Let them soak for 15 to 20 minutes until they are soft and look like dark mahogany leather.
  2. Carefully remove the peppers from the water. Using your shears, snip a slit down one side of each pepper. Gently reach inside and pull out the seed pod and any loose seeds.
  3. In a large skillet over medium high heat, add the 8 oz Mexican chorizo and 8 oz ground beef. Break the meat apart with a wooden spoon. Cook for about 6 to 8 minutes until the beef is browned and the chorizo has released its bright red oil.
  4. Push the meat to the sides of the pan and drop in your diced onion. Cook for 3 minutes until translucent, then add the minced garlic, cumin, and smoked paprika. Stir everything together for 1 minute until the garlic is fragrant but not burnt.
  5. Lower the heat to low. Stir in the 1.5 cups of cooked rice, 1/2 cup tomato sauce, and the 4 oz of softened cream cheese. Mix constantly until the cream cheese is fully melted and the rice is coated in a velvety orange sauce.
  6. Fold in 1/2 cup of the shredded Monterey Jack cheese. Remove the skillet from the heat. This helps the cheese stay thick and gooey rather than completely melting away before it hits the oven.
  7. Carefully spoon about 1/3 cup of the filling into each rehydrated pepper. Don't overstuff, or they will burst. Gently press the sides of the pepper back together over the filling.
  8. Place the stuffed peppers in a lightly greased baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top. Bake at 375°F (190°C) for 15 to 20 minutes until the cheese is bubbly and starting to brown in spots.
  9. Let the dish rest for 5 minutes after taking it out of the oven. Drizzle with the Mexican crema and sprinkle with fresh cilantro before serving. This rest time is vital so the filling sets up and doesn't spill out when you plate it.