Ancho Tomato Baked Feta gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. This Mexican-Mediterranean hybrid dish is 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.
Cheesy choices: If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.