Here’s how to turn an overload of Anaheim peppers into hands down, the most delicious thing you will make this summer!
Handful of Anaheim peppers
1 lb of cheese, Monterey Jack or Queso Blanco
1 or 2 eggs – depending on how many peppers you are preparing
1/2 to 1 cup of Italian Bread crumbs – I like Progresso
1/2 cup of vegetable oil
1 can of green enchilada sauce or equal amount of homemade
1 lb bag of shredded mixed Mexican cheese
Slice cheese into sticks roughly the size of the peppers and insert the cheese in the center of the pepper
then dip carefully (trying to keep it all in one piece can be a little challenging) in beaten egg
when the pan is hot, add the peppers all at once and let brown on one side (about five minutes, depending on how hot the pan is)
turn over and brown the other side
can you see where we’re going with this? oh my! It doesn’t matter if the cheese oozes out and browns a little, or if the peppers fall apart a little, it’s all good! gooey, messy, wonderfully good…
sprinkle with shredded cheese, heat and eat until you can’t stand up!
lovely with an Oregon Pinot Noir, or how I usually serve it, with some sort of Summer Cerveza beer and a slice of lime…