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Archived posts for the ‘Anaheim’ Category

Los Chiles Relleno

By Laura

Based on a recipe from Mariquita Farm

    8 anaheim or poblano chiles
    8 pieces of a good melting cheese
    1.5-2 pound ripe tomatoes
    4 garlic cloves, skinned
    1 onion, skinned, quartered
    Salt and pepper to taste
    4 eggs, separated
    Flour

Wash & lightly dry 8 chiles that are about the size of your fist or a bit larger. Put them whole under the broiler and roast, turning with tongs, until wrinkled & dark, but not burnt on most sides. Remove from oven and place in paper bag for 5 minutes. Take them out of the bag & skin them, trying to leave them whole as best you can, then let them cool down.

Tomato sauce: Chop & seed the tomatoes. Saute garlic & onions until soft. Add tomatoes and simmer until it is thick. Taste for salt & pepper.

Slit each chile with a small whole, then attempt to remove some of the seeds, keeping the chile whole if possible. Stuff the roasted chiles with the cheese pieces. Don’t worry if some of your peppers aren’t completely whole, I just wrapped the frayed pieces around the cheese, and you couldn’t tell those chiles from the truly intact ones once they were on the plate.

With the roasted chiles and tomato sauce ready, you can start on the egg whites. Whip egg whites & 2 tablespoons flour until soft peaks are becoming a bit stiffer. Fold in 2 of the egg yolks (you can do as you please with the other two, you won’t need them for this recipe) with a rubber spatula, taking care not to disturb the egg white mass more than necessary.

Dredge stuffed chiles in flour (I put about 1/2 a cup in a saucer for this task), then thoroughly coat with the egg white stuff. Fry in hot oil until golden brown, turning at least once to cook all sides. Serve immediately with a couple of spoons of tomato sauce served over the relleno. Divine!!

Anaheim Chile & Corn Chowder

By Laura
    1-2/3 cups fresh or frozen corn kernels
    3/4 lime, zest and juice
    1 tablespoon plus 2 tsp. corn oil
    3/4 large yellow onion, peeled and minced
    3-1/4 cups chicken stock, preferably homemade
    1-2/3 cups russet potatoes, peeled, diced
    3/4 teaspoon chili powder
    1/2 teaspoon crushed red pepper
    3/4 teaspoon ground cumin
    3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
    3/4 red bell pepper, stem and pith removed, seeded and chopped
    2/3 cup plus 2 Tbs. heavy cream
    1/3 cup plus 1 Tbs. fresh cilantro, chopped
    4 sprigs cilantro or parsley, for garnish
    1/2 teaspoon. Kosher salt
    1/3 cup plus 1 tablespoon salsa, for garnish

Directions:
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.

To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.