Grilled Roasted Green Chiles Stuffed with Guacamole
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.
8 Anaheim or long green chiles
4 ripe haas avocados
4 ripe medium tomatoes, halved, seeded, and coarsely chopped
1 small onion, finely chopped
2 cloves garlic, minced
3 small scallions (white and green parts), finely chopped
3/4 cup chopped fresh cilantro
3 Tbsp. lime juice
1 small jalapeno, seeded and finely chopped
kosher salt and freshly ground black pepper
Grill the chiles: Heat the grill or broiler. Lightly brush the chiles with oil and grill on high heat until the chiles become blackened and blistered, turning frequently, about 15 minutes. Seal the chiles in a paper bag, or in a large plastic container, covered, and allow the chiles to steam for 10 minutes. Peel away the skins from the chiles, being careful not to rip off the stems.
With a paring knife, make a vertical slit from the top of each chile to about 1/2″ from the tail and remove the seed pods. Be sure to leave the ribs in, or the flesh will come apart with them.
Prepare the guacamole:
Peel and pit the avocados and put the flesh in a large bowl. Add the tomatoes, onion, garlic, scallions, lime juice and jalapeno. Mash the avocados and other ingredients with a fork until blended but still fairly chunky. Season the mixture to taste with salt and pepper.
Spoon the guacamole into the chiles and serve chilled or at room temperature.
Recipe submitted by Greg McNichol on Cooks.com.