Anaheim Chile Potato 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.
5-6 potatoes, sliced with skins on
2-3 Anaheim chiles, roasted, peeled, and cut in long strips
1 cup onions, sliced
1 cup Longhorn cheese, grated
1/2 cup Velveeta cheese, thinly sliced
3-4 strips bacon, cooked crisp
Butter or margarine
Grease a 13x9x2-in. pan. Layer with potatoes, then onions, strips of chile, Longhorn cheese, and last with Velveeta cheese. Repeat until all the ingredients have been used. Top with pats of butter and crumbled bacon. Cover tightly with aluminum foil and bake at 350F for about 1 hour.
Scalloped potatoes never had it so good!