ANAHEIM PEPPER IN SPANISH RECIPES

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CLASSIC CHILI RELLENOS WITH ANAHEIM PEPPERS RECIPE - FOOD.COM



Classic Chili Rellenos With Anaheim Peppers Recipe - Food.com image

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

4 large green anaheim chilies, roasted and peeled, leave stems on
cheddar cheese, cut into sticks (or Monterey Jack)
3 eggs, separated
1 tablespoon water
3 tablespoons flour
1/4 teaspoon salt
salsa (optional)

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

BONNIE'S FRESH SPANISH SALSA | JUST A PINCH RECIPES



BONNIE'S FRESH SPANISH SALSA | Just A Pinch Recipes image

This is the way I make salsa for my family. It is made with all fresh ingredients and is delicious with a variety of foods. It is low calorie and a healthy addition to your meal planning. I hope this recipe pleases your palate! Enjoy! The photos are my own and so is this humble recipe.

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Salsas

Prep Time 20 minutes

Number Of Ingredients 9

4 - full cups of ripe garden tomatoes (2 cups diced small, 2 cups diced large)
1/2 - red onion, fine diced, or any sweet onion
1 - large clove garlic, minced
1 or 2 - jalapeno pepper, fine diced and seeded, remove white membrane
1 - large anaheim pepper, fine diced and seeded, remove white membrane
3 - tablespoons marsala wine
1/4 - cup cilantro, chopped, more if you wish
1 - large lime, juiced with pulp
- kosher salt and pepper to taste

Steps:

  • Use all fresh ingredients for the best results. In a medium mixing bowl, add the fresh diced tomatoes and diced onion and minced garlic. We like our salsa with a little juice. This will depend on how juicy your tomatoes are. If you want it drier, remove the excess and set aside in case you decide you want it wetter.
  • Add the rest of the ingredients, fine diced jalapeno and Anaheim peppers that have been seeded and the white membrane removed. Add 3 tablespoons of Marsala wine, 1/4 cup chopped cilantro or more to taste, juice of one lime and the pulp, Kosher salt and pepper to taste. Mix well and chill for at least 3 hours before serving.
  • Serve with your favorite chips or Latin food. This salsa is great on nachos or with eggs, too. Here is how it looks! Enjoy!

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