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.
4 large green Anaheim chiles, roasted and peeled, leave stems on
Cheddar or Monterey Jack, cut into sticks
3 eggs, separated
1 Tbsp. water
3 Tbsp. flour
1/4 tsp. salt
Make a slit in the side of each chile and stuff with cheese sticks. Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 Tbsp. flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture. Fry in 2-3 inches of oil until they become golden brown.