Ancho chile relleno with plantains (Chile ancho relleno de platano macho) | Recipe Binder

Name: Ancho chile relleno with plantains (Chile ancho relleno de platano macho) | Recipe Binder
Ingredients: 2 cups Refried beans; 2 Plantains (peel should be dark brown, almost black), sliced lengthwise in 1/4 slices; 3 tbsp Canola oil; 4 Chiles Anchos; 2 tbsp Brown sugar; ¼ Onion; 1 Garlic clove; 1 quart Water; 3 tbsp Mölli Acapulco Cooking Paste; 1 Medium tomato; ½ cup Chicken broth; ¼ cup Queso Cotija or Fresco, grated; Salt to taste

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¢ Slit one side of each chile lengthwise and remove seeds and ribs, keeping chiles intact. ¢ Combine water, brown sugar, onion and garlic in a medium saucepan; bring to a boil over high heat.

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Ingredients

2 cups Refried beans
2 Plantains (peel should be dark brown, almost black), sliced lengthwise in 1/4 slices
3 tbsp Canola oil
4 Chiles Anchos
2 tbsp Brown sugar
¼ Onion
1 Garlic clove
1 quart Water
3 tbsp Mölli Acapulco Cooking Paste
1 Medium tomato
½ cup Chicken broth
¼ cup Queso Cotija or Fresco, grated
Salt to taste