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.
12 Anaheim chile peppers, charred and peeled
1 lb Cheddar cheese, cut into strips
1 cup milk
1 cup all-purpose flour
1 egg, beaten
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp canola oil
1/2 cup all-purpose flour for coating
Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
In a small bowl, combine milk, the 1 cup of flour, egg, baking powder, baking soda, salt and canola oil. Mix well to make a batter.
Pour enough oil in a heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.