Corned Beef and Cheese Stuffed Chiles

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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Ingredients:

6 Anaheim chiles
8 oz. cream cheese, at room temperature
4 Tbsp. shredded cheese (Jack, Cheddar, or Swiss)
1/2 cup finely chopped corned beef

Instructions:

Preheat oven to 400°.

Wash chiles and slice in half lengthwise. Remove seeds and membranes.

combine remaining ingredients in a bowl. Divide mixture evenly between the chiles halves. Place chiles cheese-side up onto foil lined baking sheet and place into preheated oven. Roast until the chiles are softening and the cheese is slightly puffed up and beginning to brown, about 25 minutes.

From examiner.com