ROASTING ANAHEIM PEPPERS IN THE OVEN RECIPES

Stuffed Roasted Hatch Green Chile with warm stuffing of cheese, kale, bread and spices. This stuffing makes roasted New Mexico chilies even more flavorful. Almost a complete mini-meal. 

Really this is a two-in-one recipe. If you like roasted green chile, this recipe will be your new favorite way to eat some. If you craving stuffed peppers, these ones are easy to put together, cook faster, and are way more delicious! I bet!

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Oh, if you have not started grilling yet, you can even enjoy some roasted in oven. (Grilled and Oven Baked, both methods in instructions)

Roasted Green Chile is staple in our weekend menu whenever I can find Anaheim peppers in grocery store. Or when hatch chilies are in-season.  Hatch chilies have a very short season, towards November but Anaheim I find more often because it is available for a long time every year. Almost 3 quarter of year from May to November.  

Today's recipe pictures features hatch chilies. I did not get these from store but from my freezer. Last hatch chili season, we found a local farmer's market which sold hatch for more than a month. We enjoyed so much grilled/roasted chilies.. amazing. I'm fan of the texture, smokey flavor and heat of hatch chilies. So, I also stuffed and freeze some and thought to share this idea with you.

If you don't like heat of hatch or can't find hatch, this recipe work as-is with Anaheim pepper. In-fact any New Mexican Chile will work for this recipe. Anaheim pepper are also mild than hatch chilies. So, if you are not a heat seeker.. you will still enjoy this recipe.

Kale Cheese Stuffing:

What makes these roasted chile special, you might ask?

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Even though roasted chile itself has delicious smokey flavor and goes great in salsa, tacos. The Kale-Cheese stuffing makes these roasted chiles a complete meal, or an appetizer, and super delicious . Like I said, pictures are featuring hatch chiles which have little heat. The stuffing of sauted onion, kale, with bread and cheese works perfect with heat. Both balance each other so well, you will keep going for more.

I call this my lightend-ed up grilled chile casserole. Just dig-in!

Stuffed warm chile, topped with salsa, or tomato sauce. Side of grilled meat. A weekend dinner perfection.

I froze a handful of hatch chiles last year end. Frozen hatch green chile, roasted or fresh, last for a long time. I like to store roasted ones cleaned and labeled. For fresh ones also, it is better to remove the seeds. This simple step saves time later when ready to use. Thaw the chiles in refigrator or at room temprature. 

These stuffed chiles made a delicious addition to our Sunday dinner menu. I hoe you will ike these as much as we do. (Don't forget to pin the recipe to try later.)

Wish you a wonderful day ahead.

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-Savita

Provided by Savita

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6-8 Stuffed Peppers

Number Of Ingredients 13

• Ingredients

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

• Ingredients

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