ANAHEIM PEPERS RECIPES
CLASSIC CHILI RELLENOS WITH ANAHEIM PEPPERS RECIPE - FOOD.COM
Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile. Adapted from a Chili site.
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To roast chilies:.
- Place chile peppers on an aluminum foil-lined baking sheet.
- Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
- Place chile peppers in a heavy-duty zip-top plastic bag; seal.
- Let stand 10 minutes to loosen skins.
- Peel peppers, leaving stems attached.
- Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
- Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
- Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
- Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!
Nutrition Facts : Calories 96.5, FatContent 3.7, SaturatedFatContent 1.2, CholesterolContent 139.5, SodiumContent 202.6, CarbohydrateContent 9.8, FiberContent 1, SugarContent 2.9, ProteinContent 6.4
RICE & BEAN STUFFED ANAHEIM PEPPERS RECIPE | LAND O’LAKES
Steps:
- Heat oven to 350°F.
- Bring water to a full boil in 4-quart saucepan.
- Meanwhile, cut each pepper lengthwise down one side from stem to within 1/2-inch of tip. Place peppers in boiling water; cook 4 minutes. Remove; rinse with cold water. Remove seeds and veins from peppers; drain well.
- Combine rice, salsa, 1/2 cup cheese, and beans in medium bowl. Spray 15x10x1-inch baking pan with no-stick cooking spray. Fill each pepper with about 1/4 cup bean mixture.
- Place peppers into prepared pan. Cover with aluminum foil; bake 15 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 2-4 minutes or until cheese is melted and peppers are heated through. Garnish with cilantro.
Nutrition Facts : Calories 120 calories, FatContent 3 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 130 milligrams, CarbohydrateContent 18 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 6 grams
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