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Recipe for :

Ancho Chili Reltenos, Punto Bean and Mango Salsa

Andy LynesThis recipe comes from Andy Lynes -

Andy Lynes is a Glenfiddich Award nominated freelance writer specialising in food, drink and travel. He is a regular contributor to BBC's olive magazine and writes a weekly column and occasional travel articles for the Independent on Sunday Compact Traveller supplement.

If you would like to know more about Andy take a look at his web site <click here>


For the stuffed chilis:
2 dried ancho chilis, soaked in warm water for 30mins
175g log of young goats cheese
2 tablespoons of mascapone cheese
2 tablespoons grated strong cheddar cheese
Salt and pepper

For the salsa:
1 red onion, finely chopped,
1 mango, flesh finely chopped
1 small fresh red chili, deseeded and finely chopped
1 bunch coriander, finely chopped
Juice of 2 limes
150g of canned pinto beans


For the stuffed chilis:

  • Make an incision in the peppers and carefully remove the seeds
  • Mix together the remaining ingredients and season.
  • Stuff the peppers with the mixture and bake for 20 mins in a hot oven.

For the salsa:

  • Mix together in a bowl just before serving
  • Serve the chili in a bowl sitting on some of the salsa

Serves 4

Andy Lynes