Ancho Tomato Baked Feta - alive magazine
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and…
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.
Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Mixing bowl
- Spoon
Ingredients
- 2 dried ancho chile peppers
- 2 cups (500 mL) no-salt-added marinara or tomato sauce
- 1 garlic, chopped
- 1 tsp (5 mL) dried Italian seasoning
- 2 tsp (10 mL) honey
- 14 oz (400 g) block feta, sliced in half
- 1 1/2 cups (350 mL) cooked or canned chickpeas
- 1/3 cup (80 mL) sliced black olives (optional)
- 1/3 cup (80 mL) chopped parsley
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) fresh lemon juice
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Salsa de Chile Ancho - alive magazine
alive.com
Turkey Enchilada Stuffed Poblano Peppers - alive magazine
alive.com
Stuffed Ancho Chillies - Gerardo Lopez
tacoguy.com.au
Stuffed Ancho Chillies - Gerardo Lopez
tacoguy.com.au
Stuffed Ancho Chillies - Gerardo Lopez
tacoguy.com.au
Baked Feta, Cherry Tomatoes and Spinach Panzanella ⋆Anne's Kitchen
anneskitchen.lu
Baked Feta with Tomatoes and Chickpeas
climate-friendly-cooking.com
Stuffed Poblano Peppers with Ancho Chili
simplyorganic.com