Roasted Anaheim Chile Creamy Corn Dip
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.
- 4 oz low fat cream cheese
- 1 cup non fat, plain free yogurt
- ½ lb Boar’s Head Bold Chipotle Gouda Cheese, cut into small pieces
- 2 cans (14.5) sweet corn
- 2 hatch chiles
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- Turn broiler on high.
- Add Anaheim chile. Let blister on one side, then give it a quarter turn. Blister again, then turn until all sides are blistered. Remove from oven and allow to cool until you can handle it. Peel black charred skin away from pepper. Remove stem and seeds then chop.
- Preheat oven to 375 degrees F.
- In a medium bowl, combine cream cheese, yogurt and cheese. Mix well.
- Add remaining ingredients.
- Put mixture into 10 inch cast iron skillet, or 9×9 baking dish. Place in oven and bake for 30 minutes, or until mixture is heated through and bubbly.
- Remove from oven and allow to cool for 5 minutes, then serve.
Adapted from thehousewifeintrainingfiles.com