Cheesy Pepper Dip

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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5 Poblano peppers (roasted and peeled)
5 Anaheim peppers (roasted and peeled)
2 Tbsp. oil
1 onion, chopped
1 spring onion, w/green chopped
2 cloves garlic, minced
1-1/2 cup Monterey Jack cheese
1-1/2 cup white cheddar cheese
cheese grated
Tortilla chips (preferrably blue corn)

Roast the chiles until they are blistered on all sides without allowing them to burn. Place the roasted peppers in a zip lock bag for 10-15 minutes to allow the skin on the peppers to loosen. Peel skin on peppers, remove stems, seeds, and chop.

In a medium saucepan, heat oil over medium heat. Combine onions, peppers, and garlic and cook for about 4-5 minutes. Add milk and heat through. Reduce heat to low and stir in cheese. Stirring constantly, cook until cheese is melted and well blended. Serve with tortilla chips.