Anaheim Stuffed Peppers
This is a simple, quick dish to accompany any entree where a Mexican flare is needed. It's quick but looks like one of those dishes you'd spend a lot of time making.
People sometimes confuse Anaheim peppers with Poblanos. They are both from the chili pepper family, but with decidedly different characteristics. Poblano peppers are darker in color and have more of a bell pepper body shape, whereas Anaheim peppers are more slender. When you buy a can of "Green Chilies," you are generally getting Anaheim peppers.
Either would work in this recipe and the recipe would be unchanged except you might have to lift your quantity of ingredients if you use Poblano peppers because of its larger cavity.
This recipe finishes the dish with a bit of Crema Mexicana Agria, literally, Mexican Sour Cream. It is lighter and slightly sweeter than American sour cream that is drizzled rather than dolloped.
Anaheim Stuffer Peppers
Ingredients
- 4 large Anaheim peppers
- 1/2 shallot, finely minced
- 2 tbsp white wine vinegar
- 1 cup whipped cream cheese (like, Philadelphia Whipped)
- 8 oz shredded Mexican Blend Cheese
- 1/2 tsp garlic, minced
- 1 tbsp olive oil
- 1/2 tsp Ancho chili powder
- 1/2 tsp Spanish style (smoked) paprika
- pinch fine sea salt
- 7-8 grinds freshly cracked black pepper
- 2 oz Crema Mexicana
Instructions
- Combine the shallot, garlic, vinegar, Ancho chili powder, cream cheese and Mexican Blend cheese in a mixing bowl and blend until smooth.
- Cut each chili pepper down the center to open the cavity. Using a teaspoon or your fingers, pull out the seeds and white membrane. Rinse the pepper under cold running water and dry thoroughly.
- Set the broiler on your oven to the highest setting. Arrange chilies on a baking sheet. Drizzle all over with the olive oil; season with salt and black pepper.
- Turn the chilies cut side down and broil about 6-inches away from the heat source until slightly softened and skins are blistered and slightly charred, about 2 minutes.
- Pre-heat oven to 400°F.
- Divide cheese mixture into the cavity of the peppers. Sprinkle with paprika.
- Bake the stuffed chilies for 20 minutes until the peppers are hot and the cheese is melted and lightly browned.
- Drizzle Crema Mexicana over the chilies after plating.
Notes
- If you do not have a Mexican blend of shredded cheese, use either or a combination of sharp cheddar and Monterray Jack.
Mexican Cole Slaw
Ingredients
- 10-oz bag prepared "Angel Hair" Cole Slaw
- 1/2 cup carrots, shredded
- 3-4 green onions, chopped
- 1/2 cup loosely packed cilantro, rough chopped
- 1/3 cup apple cider vinegar
- juice of 2-3 medium to large sized limes (about 1/4 cup)
- 1/4 cup avocado oil
- 1 tsp table sugar
- 1/2 tsp celery seed
- 1/2 tsp celery salt
- 2 dashes Tabasco Sauce
- 7-8 grinds fresh cracked black pepper
Instructions
- Blend the apple cider vinegar, lime juice, sugar, celery seed, celery salt, black pepper and Tabasco in a mixing bowl and whisk thoroughly.
- Add the avocado oil and whisk again.
- Set the dressing aside at room temperature for at least thirty minute.
- Add the cole slaw mix to the carrots, green onions and cilantro in a metal bowl. Chill in the refrigerator for at least thirty minutes.
- At the last minute before serving, add the dressing to the cole slaw mixture and toss.
- Serve in chilled ramekins or salad bowls.
Notes
- If you have an aversion to using a packages cole slaw mix, take a half head of green cabbage and run it through a mandolin for thin slices and proceed with the recipe.
