"The chilli used in this classic Mexican dish is an ancho, the sundried form of the poblano pepper," says Peter Kuruvita. "The dried chilli has a wonderful fruity, raisin-like flavour that's quite unique, with very little heat, if any. Here the pepper is stuffed with seasoned potato and sautéed zucchini, but fillings can vary from shredded pork to fresh curd cheese and many variations in between."
Note Ancho chillies are available from Herbie's Spices and Mexican food stores (you can also use fresh poblano peppers or capsicums; roast and peel before using). If queso fresco is unavailable, use cow's milk feta and wrap in 4 layers of paper towels to draw out the excess brine for 2 hours before grating.
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