Jewish 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.
3/4 lb. pitted prunes
6 medium peeled carrots, cut into chunks
3 medium sweet potatoes (about 2 pounds) peeled and diced
6 Tbsp. honey
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1Tbsp. lemon juice
1/4 cup orange juice
2 Tbsp. chopped fresh coriander
12 green or red Anaheim chiles
Mix all ingredients except coriander & chiles in a greased 3 quart baking dish. Cover and bake in a preheated 250F oven, stirring occasionally, until soft but not mushy, about 2hrs. Let cool.
Using a fork or potato masher, mash the mixture briefly with the chopped coriander to facilitate stuffing chiles. (Can be made a day ahead). Roast Chiles.
With a sharp knife, slit from the bottom of stem to point of each chile. Gently scrape out the seeds and rinse. Pat the chiles dry and over-stuff with the mixture so that some of the filling is exposed. Bake in a preheated 350F oven for about 10-15 minutes.
Note: You can put the stuffing mixture in a 9×13″ greased flat casserole dish and bake in a 350F oven for about 20 minutes.
Makes 10-12 servings.