Prep 15 mins
Cook 12 mins
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.
- 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)
- 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!
These were interesting. I had a hard time with them so i'm not going to rate because I think it was my novice more than the recipe. DH and I had never had these before. They fell apart during the frying part and my DH saved the day. I think next time I'd just remove the tops and put the cheese in thru there. The slits opened up and they were hard to work with. Interesting, but I need to try them at a restaurant or something before I make them again so I know what I'm going for.
My family uses a recipe very similar to this one. It is really delicious. I also use less oil and turn them over. Sometimes I don't even broil and peel the peppers, and they're still good.
These were AMAZING! I must say I was nervous to try this recipe...Chili Rellenos always seemed daunting to make. But they were surprisingly easy, and the taste was WONDERFUL. I had 8 Anaheim Chilis from my garden to eat up, and this was the perfect recipe for them. I will definitely make this again with the next ripe batch!Thanks!