Anaheim Chile Quesadillas
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.
4 Tbsp. butter
8 flour tortillas
2 cups Monterey Jack cheese grated
1 large red bell pepper, roasted and cut in 1/2″ wide strips
2 Anaheim peppers roasted, peeled and cut into 1/2″ wide strips
In a large skillet melt 1 Tbsp. butter. Place a tortilla in the skillet, and spread 1/2 cup of cheese, 1/4 of the bell pepper, and 1/4 of the Anaheim pepper on top of it. Cover with another tortilla and gently cook over medium heat for about 4 minutes. Flip and cook other side for another 4 minutes. Repeat with remaining tortillas. Serve warm.