Here’s how to turn an overload of Anaheim peppers into hands down, the most delicious thing you will make this summer!
If you have any leftovers, heat them up the next morning and put a runny egg on top. It’s a wonderful way to start your day!
It doesn’t matter if the Anaheims have started to turn red, just pick a whole bunch of them and rinse all the dirt off
Roast them on a grill until they char and the skin starts to crack
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… See below for a way to use the leftovers the net morning!
Awesome with an Oregon Pinot Noir, or how I usually serve it, with some sort of Summer Cerveza beer and a slice of lime…
PrintStuffed Anaheim Peppers
Cheesy stuffed Anaheim Peppers
Ingredients
8 large Anaheim peppers
16 oz block of Monterey Jack or cotija cheese
2 eggs
1 C Italian bread crumbs
1 large can of enchilada sauce or equivalent of homemade green chili
1 8 oz package of “Mexican” style cheese
Instructions
Wash peppers and grill until charred
Place in a plastic bag for 10 minutes
Remove skin, seeds and membranes, keeping the peppers as intact as you can
Slice cheese into sticks about the same size as the peppers
Stuff each pepper with a stick of the cheese
Whisk eggs together in a bowl
Place bread crumbs in another bowl
Heat oil until shimmering in a large skillet
Dip the peppers in the egg wash and then in the bread crumbs
Fry in the skillet until cheese is melted and bread crumbs are browned, about 10 to 15 minutes
Add the enchilada sauce, let cook for 10 minutes
Sprinkle with the cheese, then let simmer until cheese melts
If you have any leftovers the next morning, heat them up and top with a runny egg. You won’t regret it, I promise!
If you don’t run a catering business – you SHOULD! Wish you could drop some of those off with me (with some of the salad from the last post)! Have fun in the Unitas – stay warm and safe.
Hah! I do run a little part time catering business.
I’m kind of on a hiatus right now because I’m looking for a new commercial kitchen to rent and having a tough time finding one. I’m considering building one next to my house (after I get my house done, of course)…
xxxoo,
RMW
Those remind me of “Poppers” only better for there is less batter. I am tempted to try it with out the sauce first. Can always add it.
Looks absolutely yummy!
And I’m smiling (on the inside) because I recently picked up some Anaheim peppers for a recipe I had been meaning to try.
Well, I forgot what the recipe was, or where I’d seen it, so the peppers shriveled up—at about the time I found your wonderful appetizer.
All this to say, I’m going shopping for Anaheims.
Oh my I do adore stuffed vegetables and these look amazingly good RMW! 😀
These looks super delish…you are such a good cook! I want some of these babies! 😀
If I have a potluck, will you make this?
These look amazing. I’m not sure I could complete this with the peppers all in one piece, maybe I could make a kind of layered casserole? Anyhow, I want to eat some of this right this minute!
These stuffed peppers sound amazing!
This is making my mouth water just reading it!
Thanks for your visit – you are welcome to my Secluded Lake any time!
These sound scrumptious!
really tasty! just what i was looking for to use my leftover green chili! Thanks!
★★★★★
Hi Phil,
That makes me so happy! Thanks for taking the time to let me know.
RMW