Black Bean and Chorizo Stuffed Chiles

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.

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8 fresh New Mexico or Anaheim chiles
1 Tbsp. canola oil
1 medium onion, coarsely chopped
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground cumin
1/2 pound chorizo, coarsely chopped
15 oz. can black beans, drained and rinsed
2 Tbsp. tomato paste
1/4 cup water
creme fraiche or sour cream, for serving


Preheat the broiler, then broil the chiles for about 5 minutes per side, or until the skin is blistered. Transfer to a bowl, cover with a towel and let cool slightly. Lower the oven temperature to 400F.

Heat the oil in a large skillet. Add the onion and cook over moderately high heat until softened, about 5 minutes. Stir in the oregano, salt and cumin. Add the chorizo, black beans, tomato paste and water. Reduce the heat to low and cook until warmed through, about 10 minutes.

Peel the chiles and slit them lengthwise , scraping out the seeds. Stuff the chiles with the black bean filling and arrange them in a large baking dish. Bake for 5-7 minutes, or until heated through. Transfer the stuffed chiles to individual plates and serve.

Serve corn tortillas.

Recipe by Jan Newberry.