F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Ancho Chile Pesto with Queso Fresco

  • TOTAL TIME: 30 MIN
  • SERVINGS: MAKES ABOUT 2/3 CUP
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Queso fresco is a mild, soft, crumbly cheese from Mexico; farmer cheese or feta is a fine substitute.

  1. 1/4 cup pine nuts
  2. 2 ancho chiles, stemmed and seeded
  3. Boiling water
  4. 4 large garlic cloves, unpeeled
  5. 1/8 teaspoon dried oregano
  6. 2 tablespoons peanut or canola oil
  7. 1/3 cup crumbled queso fresco (2 1/2 ounces)
  8. 1 tablespoon heavy cream
  9. Salt and freshly ground black pepper
  10. Cayenne pepper
  1. APPLICATIONS: Preheat the oven to 375°. Spread the pine nuts in a pie plate and bake for about 2 minutes, or until they are lightly toasted. Transfer to a plate and let cool completely.
  2. In a small heatproof bowl, cover the anchos with boiling water and let soak until softened, about 10 minutes. Drain the chiles, reserving 2 tablespoons of the soaking liquid.
  3. Meanwhile, in a small skillet (not nonstick), cook the garlic cloves over moderate heat until softened and blackened in spots, about 10 minutes. Let cool slightly, then peel.
  4. In a mini food processor, combine the garlic cloves, reconstituted ancho chiles, reserved chile soaking liquid, pine nuts and oregano. Pulse until the mixture is finely chopped. With the machine on, add the peanut oil and process until a chunky paste forms. Add the queso fresco and the heavy cream, season with salt, pepper and cayenne and pulse to blend. Transfer to an airtight container and refrigerate for up to 1 week.
  5. Spread on the inside of softened corn tortillas when making enchiladas or fajitas. Toss with steamed or sautéed vegetables. Use as a condiment with grilled steaks, chicken or pork. Add to sour cream or Greek-style yogurt for a quick dip. Mix with ground meat as a seasoning for meatballs.
Make Ahead The ancho chile pesto can be refrigerated in an airtight container for up to 5 days.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.