Recipe

Stuffed Ancho Chiles

Smoky, mild ancho chiles packed with beef and rice, baked in a quick tomato sauce, and finished with melty cheese.

By Matt Campbell

•

4.8

A white serving platter holding baked stuffed ancho chiles topped with melted cheese and chopped cilantro, with a small bowl of tomato sauce on a warm kitchen table

Stuffed ancho chiles are one of those dishes that feel like you spent all day in the kitchen, even though the actual work is pretty chill. Anchos bring this deep, raisin-y, smoky vibe without lighting you up with heat. Fill them with something savory and cozy, tuck them into a pan of sauce, bake until the edges get a little crisp, then hit the top with cheese. That's the whole plan, and it's a very good plan.

This version keeps ingredients accessible and the steps low drama. We're using dried ancho chiles (easy to find in most grocery stores now), a beef and rice filling that's flexible, and a quick tomato sauce that tastes like it simmered for hours because the chiles do a lot of the heavy lifting. Taste as you go. If it smells amazing, you're doing it right.

Dried ancho chiles, onion, garlic, canned tomatoes, spices, and shredded cheese arranged on a wooden kitchen counter in warm natural light

Why It Works

Smoky flavor without scary heat: anchos are mild, more about depth than burn.
Filling that stays juicy: a little sauce goes into the beef and rice so nothing bakes up dry.
Clear, forgiving steps: toast, soak, stuff, bake. If a chile tears, you patch it with filling and keep going.
Make-ahead friendly: you can prep the sauce and filling in advance and bake when you're ready.

Pairs Well With

Storage Tips

Refrigerate: Store leftover stuffed anchos in an airtight container with a spoonful of extra sauce. They keep well for 3 to 4 days.

Reheat: Best is the oven at 350°F covered with foil until hot, about 15 to 20 minutes. Microwave works too, just add a splash of water or sauce so the filling stays tender.

Freeze: Freeze cooled stuffed chiles (preferably without fresh toppings) in a freezer-safe container with sauce for up to 2 months. Thaw overnight in the fridge, then bake covered at 350°F until warmed through.

Two stuffed ancho chiles in a glass meal prep container with tomato sauce, covered with a lid on a kitchen counter

Common Questions

Are ancho chiles spicy?

Usually, no. Anchos are made from dried poblano peppers and are generally mild. They taste smoky and slightly sweet. That said, every bag is a little different, so if you're sensitive, taste a tiny piece after soaking.

Do I have to toast the dried chiles?

You do not have to, but I recommend it. A quick toast wakes up the oils in the chile skin and makes everything taste more like itself.

My chiles tore while stuffing. Did I ruin it?

Nope. Anchos can tear if they're a little dry or you opened them too aggressively. Nestle the torn side down in the baking dish and let the sauce and cheese cover your crimes.

Can I make these vegetarian?

Yes. Swap the beef for black beans plus sautéed mushrooms, or use cooked lentils. Keep the rice, add extra cumin, and finish with plenty of cheese.

What cheese works best?

Oaxaca is perfect if you can find it. If not, use Monterey Jack, mozzarella, or a mild cheddar blend. You want a good melt more than anything.

Can I use fresh poblanos instead?

You can, but it becomes a different dish. Fresh poblanos need roasting and peeling, and the flavor is greener and less smoky. Still delicious, just not the same ancho depth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet
Medium saucepan (for sauce)
Blender or immersion blender (optional but helpful)
9x13-inch baking dish
Tongs
Cutting board and knife
Measuring spoons

I love recipes like this because they feel like teamwork, even if it's just you in the kitchen with some music and a cutting board that keeps sliding around. Toasting the anchos is the moment I always look forward to. The kitchen smells like you're up to something serious. Then you soak them and suddenly they're soft and cooperative, which is my favorite kind of ingredient.

Stuffed anchos also scratch that restaurant itch for me. You get a composed plate, a sauce, and that cheesy finish, but it's still weeknight friendly. Plus, if your first chile looks a little messy, congratulations. That one is the chef snack.

Stuffed Ancho Chiles

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings 6

Ingredients

For the chiles

6 large dried ancho chiles
Hot water, for soaking

For the filling

1 tablespoon neutral oil (avocado, canola, or vegetable)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 pound ground beef (85 to 90% lean)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup cooked rice (white or brown)
1/2 cup frozen corn (optional, but great)
1/2 cup shredded Monterey Jack or Oaxaca cheese (for inside)
2 tablespoons chopped cilantro (optional)

For the smoky tomato sauce

1 tablespoon olive oil
1/2 medium onion, grated or very finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 (14.5-ounce) can crushed tomatoes
1 cup low-sodium chicken broth (or veggie broth)
1 tablespoon apple cider vinegar or lime juice
1 teaspoon brown sugar (optional, to round it out)
Kosher salt, to taste

To finish

1 to 1 1/2 cups shredded cheese (Jack, Oaxaca, or mild cheddar blend)
Chopped cilantro, sliced scallions, or diced onion for topping
Sour cream, crema, or avocado slices for serving (optional)

Instructions

Toast and soak the anchos. Heat a dry skillet over medium heat. Toast the dried ancho chiles for about 10 to 15 seconds per side, just until fragrant. Do not let them burn. Place them in a bowl and cover with hot water. Soak 15 to 20 minutes until pliable.
Make the sauce. In a medium saucepan, heat olive oil over medium heat. Add onion and cook 3 to 4 minutes until softened. Add garlic, cumin, and smoked paprika and cook 30 seconds. Stir in crushed tomatoes, broth, vinegar or lime, and brown sugar if using. Simmer 10 minutes. Blend smooth if you want a silkier sauce. Taste and season with salt.
Cook the filling. In a large skillet, heat neutral oil over medium-high heat. Add onion and cook 4 minutes. Add garlic and cook 30 seconds. Add ground beef, salt, cumin, smoked paprika, oregano, and pepper. Cook until browned, breaking it up as you go. Stir in cooked rice and corn. Turn off the heat and mix in 1/2 cup cheese and cilantro if using.
Prep the chiles for stuffing. Before soaking, snap off the stems (or cut them off) and give each chile a gentle shake over the sink to knock out loose seeds. After soaking, drain the anchos and pat dry. Carefully make a slit down one side of each chile and remove any remaining seeds. Go gently, they're soft and can tear.
Stuff and arrange. Spoon filling into each chile, about 1/2 to 2/3 cup depending on size. Pour about half the sauce into a 9x13-inch baking dish. Nestle the stuffed chiles into the sauce seam-side up so the cheese can melt right over the opening. If a chile tears, set the torn side down and let the sauce do its thing.
Bake. Spoon the remaining sauce over the chiles. Cover with foil and bake at 375°F for 20 minutes.
Cheese and finish. Remove foil, sprinkle the top with shredded cheese, and bake uncovered 10 to 15 minutes until melted and bubbly. If you want browning, broil 1 to 2 minutes, watching closely.
Serve. Let rest 5 minutes. Top with cilantro, scallions, or diced onion. I like these with a spoon of crema and something starchy to catch the sauce.