Classic Chili Rellenos With Anaheim Peppers Recipes
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.
Recipe From food.com
Provided by Sharon123
Categories Cheese
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
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5/5 (7)
Total Time 40 mins
Category Appetizer, Main Course
Calories 531 per serving
- Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
- Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
- Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
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