Seared Veggie Rollups

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.

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2 jalapeno peppers, seeded and diced
2 banana peppers, seeded and diced
1 Anaheim pepper, seeded and diced
6 cloves garlic, peeled and crushed
1/4 onion, diced
3 Tbsp vegetable oil
1 (16 oz) package frozen mixed vegetables
1/4 cup water
1 cube vegetable broth
2 Tbsp lemon juice
2 Tbsp hot pepper sauce
1 (8 oz) can refrigerated crescent roll dough


In a medium saucepan over medium heat, cook and stir jalapeno peppers, banana peppers, Anaheim pepper, garlic and onion in oil until soft, about 3 minutes.

Mix in the frozen mixed vegetables, water, vegetable broth, lemon juice, and hot pepper sauce. Raise heat to high and cook, stirring constantly with a wooden spoon, until thick and darkened, 10 to 15 minutes. Remove from heat.

Preheat the oven to 375°F (190°C),

Separate crescent roll dough into triangles, and arrange on a large baking sheet. Place a generous amount of the vegetable mixture on each triangle. Roll triangles around the mixture.

Bake in the preheated oven 20 minutes, or until lightly browned.

Serves 4.