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.
3 Anaheim or New Mexico green chiles
4 cups chicken stock
1 cup quick-cooking grits
2 Tbsp. butter
2 cups grated cheddar cheese
2 large eggs, beaten
1. Broil the chiles, turning once or twice, until the skins are charred all over. Let the chiles sit until they are cool enough to handle, then peel the skins and discard the stems and seeds. Dice the roasted chiles.
2. Preheat oven to 350F. In a 3 or 4 quart pan over high heat, bring the chicken stock to a boil. Add the grits and reduce the heat to medium. Stir the grits until the stock is absorbed, about 5-6 minutes. Stir in the butter, cheese and chiles.
3. In a small bowl, whisk 1/2 cup of the cooked grits into the beaten eggs. When they are blended, stir this mixture back into the saucepan with the rest of the grits. Pour the mixture into a greased 2 quart casserole dish and bake until the mixture is just set, about 25-30 minutes.
Yields 4 servings.
Recipe from Sunset Magazine.