Sometimes I just crave chiles but don’t want to make something that is too spicy. My husband doesn’t mind the heat. In fact, he eats jalapeno peppers several times per week. My taste buds aren’t as bomb-proof as his so I need a kinder, gentler pepper. The mild heat of Anaheim chiles are perfect when you want a little kick of southwestern flavor. They are also easy to find at the grocery store when our local Colorado and New Mexico chiles aren’t in season.
You can use stuff these chiles with just about anything. I love goat cheese for a little extra tangy flavor. Add crumbled bacon instead of sausage. Anything is better with bacon! Pine nuts are also a great addition. The sky is truly the limit… just get creative. I used the ingredients I had on hand so this variation isn’t that adventurous – but you’ll love the flavors.
Stuffed Anaheim Chile Peppers – Recipe
- 6-8 Anaheim chiles, roasted/blackened and skins removed
- 8 oz cream cheese, softened
- 1/2 cup Jack or Machego cheese
- 1 egg yolk
- 1/4 cup green onions, diced
- 1/2 lb chorizo sausage, browned and drained (optional)
- 3 garlic cloves, diced
- Salsa, homemade or good quality store-bought
- 1/2 cup Queso Fresco or Jack cheese, shredded
- sprigs of cilantro, for garnish
Roast chiles on the grill until skin is blackened. Place in paper bag and tightly close and allow to steam in bag for 1 hour. This makes it easier to remove the skins. The skins will come off easily in less time but it’s better to allow chiles to completely cool before handling. Once cooled, carefully remove skins. Cut a slit down one side of each chile but leave at least an inch uncut at both ends and leave stem on. Use a spoon to gently remove seeds and pith.
Preheat oven to broil (you can also do this in a toaster oven if it’s large enough)
Brown the sausage and diced garlic until cooked through and drain the excess fat.
In a bowl mix cream cheese with 1/2 cup machego or jack cheese, egg yolk, diced onions and chorizo sausage. Blend until well-mixed and softened.
Place chiles in a row on a baking pan. Stuff each chile with cheese mixture. Close opening of chile and pour a little salsa over it then a layer of shredded cheese. Broil in oven until cheese mixture is bubbly and top is lightly brown. Cooking time may vary but tends to be around 15 minutes.
Serve as an appetizer or with scrambled eggs on a Sunday morning!