Anaheim Chile Casserole
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.
8 Anaheim chiles, roasted and peeled
1/2 pound Monterey Jack cheese
1-1/2 cups cheddar cheese (grated)
1/4 tsp. salt
1/4 cup flour
3/4 cup milk
Preheat oven to 350 degrees.
In a 9×13″ baking dish coat the sides and bottom with a nonstick cooking spray.
Take each pepper and carefully cut a slit down the side. Take the Monterey jack cheese and cut it into strips. Gently insert cheese into the peppers. Spread the grated cheddar cheese evenly over peppers.
Combine the eggs and flour together in a small bowl and beat until smooth. Add the milk and salt. Pour the egg and flour mixture carefully over the peppers. Bake uncovered for 35 minutes until lightly browned. (Stab knife into casserole, it should come out clean).
Cool before serving.