Potato and Walnut Chorizo Stuffed Ancho Chile with Avocado Aioli and Pepitas

This dish of Walnut “Chorizo” stuffed Ancho Chiles with Avocado Aioli and Pepitas makes for a hearty, plant-forward southwestern treat. The vegan twist on chorizo is made with spiced ground walnuts, lentils and sundried tomatoes, for a perfectly meaty texture. Replace the aioli with a plant-based crema for a vegan version of this dish. Find the recipe and printable recipe PDF below! 

 
 

Yield: 8 each

Method

  1. For the Filling: Mix all the ingredients for the filling together.  Set aside.

  2. Stuff each of the pickled ancho chilis generously with the filling. Warm an oven to 350 degrees.

  3. For the Avocado Aioli: In the bowl of a food processor, add the avocado flesh, egg yolks, and lime juice.  Puree and add olive oil slowly to emulsify.  Season with salt.

  4. To Assemble: Mix the garnish ingredients and place on each chili.

  5. Drizzle each chili with the aioli and sprinkle with queso cotija and the pepita seeds.

Ingredients

Filling

2 cups Walnut Chorizo (find the recipe here)

2 cups potato, cooked at ¼” dice

1 ea. corn, blanched, kernels cut from the cob

1 ea. poblano chiles, roasted, peeled, and sliced into ¼” strips

1 ea. red pepper, roasted, peeled, and sliced into ¼” strips

3 Tbsp. cilantro, chopped

¼ cup lime juice

3 Tbsp. extra virgin olive oil

Salt to taste

8 ea. Pickled Ancho Chiles (find the recipe here)

Avocado Aioli

1 ea. avocado, peeled, de-seeded

1 ea. egg yolk

2 Tbsp. lime juice

½ cup extra virgin olive oil

½ tsp. salt

Garnish

2 cups cabbage, shredded

4 ea. radishes, julienne

½ cup cilantro leaves

¾ cup Cotija or feta cheese, crumbled

1 cup pepitas, toasted

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.