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Ancho Tomato Baked Feta
Serves 6
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 sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain.
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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
Nutrition
Per serving:
- calories 290
- protein 16 g
-
total fat
17 g
- sat. fat 9 g
-
total carbohydrates
23 g
- sugars 9 g
- fibre 6 g
- sodium 555 mg
Directions
01
In bowl, place ancho chilies and cover with hot water. Let soak for 20 minutes, or until soft. Slice off stems, pour out most of the seeds, and place softened peppers in blender container along with 1/4 cup (60 mL) of the soaking water, marinara sauce, garlic, Italian seasoning, and honey; blend until smooth.
02
Preheat oven to 350 F (180 C). In small casserole dish, place chili tomato sauce and nestle in feta, scooping some of the sauce over the cheese. Add chickpeas and olives, if using, to dish. Bake until bubbly around edges, about 25 minutes. Garnish with parsley and a drizzle of olive oil. Squeeze on lemon juice.
