Chile with Melted Cheese

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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3 1/3 cups vegetable oil
24 Anaheim chiles
1/2 cup butter
3 red onions, finely chopped
8 cups asadero, soft Cheddar, Monterey Jack, or Mennonite cheese, cubed
2 cups milk
1 1/2 cups heavy cream
1 1/2 cups creme fraiche
Salt and pepper to taste
2 large tomatoes, peeled, finely chopped, and well drained


Heat the 3 cups oil in a frying pan, and fry chiles briefly until their skins begin to swell. Remove immediately. Place chiles in a plastic bag, and then peel and cut into thin strips.

Heat butter and remaining 1/3 cup oil in a fryihng pan and saute onions. Add chile strips, and saute. Add cheese and cook over low heat until cheese begins to melt. Add milk, heavy cream and creme fraiche, and season with salt and pepper. Cook for 20 minutes or until a thick sauce is formed with the partially melted cheese. Add tomatoes immediately before serving.

To serve: Spoon into individual clay bowls or onto salad plates. Serve with freshly made corn tortillas.

Serves 8.

From “The Best of Quintana” by Patricia Quintana, Stewart Tabori Copyright 1995