RECIPES USING ANAHEIM PEPPERS 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

SWEET CORN WITH ANAHEIM PEPPERS | UMAMI



Sweet Corn with Anaheim Peppers | Umami image

Sweet corn cooked with Anaheim peppers is easy to make and packed with brilliant colors and great flavor. This recipe is the type of side dish that can be thrown together on a moments notice and goes especially well with chicken or pork dishes. It's also a simple way to get people to eat something healthy. I generally make this recipe with frozen corn, but it would also be delicious with fresh corn taken right off the cob. Try serving it with our Apple Cider Soaked Pork Shoulder, Southwestern Sous Vide Rack of Lamb, or Smoked Chicken recipes.

Provided by Mark Hinds

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 5

2 cups corn
1 Anaheim pepper (diced)
1 1/2 tbsp butter (divided)
1/2 tsp cumin
1/2 tsp salt

Steps:

  • In a medium saucepan, add a 1/2 tbsp of butter, the diced pepper, and corn. Sauté for a minute or so over medium-high heat, stirring to coat everything with the butter.
  • Add in 3/4 cup of water and cook over medium-high heat for 8 to 10 minutes, stirring occasionally.
  • After the corn has cooked through, add the remaining butter, cumin, and salt and cook over low heat for another couple of minutes.
  • The corn should be a bright yellow and tender with a bit of chew to it. Serve hot.

Nutrition Facts : Calories 116 kcal, CarbohydrateContent 17 g, ProteinContent 2 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 11 mg, SodiumContent 376 mg, FiberContent 2 g, SugarContent 3 g, ServingSize 1 serving

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