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.
1 cup (4 oz.) preshredded reduced-fat Mexican blend cheese
1/4 cup minced green onions
1/2 tsp. black pepper
1 (4.5 oz.) can chopped green chiles, undrained
1 large egg white
16 wonton wrappers
1 tsp. cornstarch
1/3 cup fat-free, less-sodium chicken broth
1/2 cup minced fresh cilantro
2 Tbsp. balsamic vinegar
2 (14.5 oz.) cans diced tomatoes, drained
1 (15 oz.) can black beans, rinsed and drained
1 tsp. olive oil
To prepare ravioli:
Combine the first 5 ingredients in a bowl. Working with 1 wonton wrapper at a time (cover the remaining wrappers with a damp towel to keep from drying), spoon about a tablespoon of the green chile mixture into the center of each wrapper. Brush the edges of the wrapper with water and bring the 2 opposite corners together. Press the edges together firmly with your fingers and then, forming a triangle, place the ravioli on a large baking sheet sprinkled with cornstarch. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray and add the ravioli. Cook for 2-3 minutes on each side or until lightly browned. Add the broth and cook, covered, for 1-2 minutes. Remove the ravioli with a slotted spoon, and keep warm.
To prepare sauce:
Combine the cilantro, vinegar, tomatoes, beans and oil in a large saucepan over medium-high heat. Cook for 5 minutes or until thoroughly heated. Spoon the sauce over the ravioli.
Yields 4 servings (serving size: 4 ravioli and 3/4 cup sauce).
Recipe from Oxmoor House, March 2006.