Chiles Rellenos with Beef

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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1 pound ground beef
1 tsp.salt
2 tsp. ground cumin
1-1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 cup finely chopped sweet white onion
3 Tbsp. finely chopped celery
3 Tbsp. finely chopped green bell pepper
oil for frying
6 fresh Anaheim chiles
2 cups flour
1/2 tsp. salt
1/4 tsp. black pepper
2 cups buttermilk
2 cups grated American cheese
1/4 cup raisins
1/4 cup chopped pecans
1 batch salsa

Prepare the meat by combining the first 8 ingredients in a large skillet and saute over medium heat until cooked well. Set aside.

Preheat oven to 375 degrees.

With a cloth, wipe the chiles well and make sure they are dry. Pour enough oil in another skillet to measure about 1 inch deep and heat oil to 375 degrees. Put whole chiles in the oil for about 1 1/2 minutes, causing them to blister.

Remove chiles and wrap in a damp cloth. Let them sit for about 5 to 10 minutes. Remove the blackened skins and discard. Split each pepper and remove the seeds and membranes.

In a bowl, mix together the flour, salt and pepper. Put the buttermilk in another bowl. Dust the chiles in flour mixture, roll in buttermilk, then dredge in flour mixture again. Fry the chiles in oil over moderate heat or until the batter is golden brown.

Arrange the fried chiles in an oven-proof dish and spread the meat evenly over the tops of the chiles, sprinkle with the cheese and bake for 4 to 5 minutes or until the cheese starts to melt. While the dish is still in the oven, sprinkle raisins and pecans on the top and bake for another minute or two, until cheese bubbles.

Serve immediately with salsa.

Yields 4 servings.

Recipe from Chile Pepper Magazine.