Cheese Stuffed and Bacon-Wrapped Peppers
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.
Anaheim chile peppers, sliced lengthwise, seeds removed
Cheddar cheese, cut into long, thin rectangles to fit inside the chili pepper halves
Applewood smoked bacon, 1 strip per pepper half
Place the cheese inside the cleaned chile pepper half. Wrap with a strip of uncooked bacon. Place on a baking sheet and roast in a preheated 400-degree oven until cheese is melted and bacon is cooked to your preferred crispness (mine went for about 10 minutes).