Stuffed Anaheim Chiles With Oregano Vinaigrette Food

CHEESE-STUFFED ANAHEIM PEPPERS

Steps:

• Cut stalk end of Anaheim peppers and remove seeds.
• Split small chili peppers, remove seeds and chop them finely.
• Put cream cheese and feta cheese in bowl an combine well (or use food processor). Season with pepper.
• Add chopped chili peppers and herbs and mix well.
• Stuff the peppers with the cheese mixture and chill for a few hours.
• When ready to serve, cut peppers into thin slices with a sharp knife and serve on a cracker as finger food.

INDIAN STUFFED ANAHEIM CHILE PEPPERS

Steps:

• Make a lengthwise slit in the peppers and remove the seeds.
• In a bowl, mix together crushed peanuts, salt, turmeric powder, coriander powder, dry mango powder and red chili powder.
• Generously fill peppers with the peanut mixture.
• Lightly coat outside of peppers with a little oil (using pastry brush or hands).
• Place peppers in a microwave safe dish and microwave for 3 minutes. Check the peppers and turn if necessary. Microwave for additional 2 minutes (or more as necessary - peppers should wilt a little but still hold their shape).
• Heat little oil in a flat skillet. Place peppers on the skillet to brown them. Flip the peppers and brown other side also. Some peanuts may spill out - it's ok.
• Remove from skillet and serve hot or at room temperature.
• Tip: Buy similar size peppers so they cook evenly.

STUFFED CHILES WITH WALNUT SAUCE

Steps:

• To make Stuffed Chiles:.
• Preheat oven to broil. Place chiles on an ungreased baking sheet. Broil 15 to 20 minutes, turning occasionally, or until blackened. Transfer to a bowl, cover with a damp towel and cool.
• Heat the veg. oil in a large saucepan over medium heat. Add onion, and saute 5 to 7 minutes, or until mushrooms are brown and crispy.
• Add the remaining ingredients. Salt and pepper to taste. Reduce heat to medium low, cover and simmer 10 minutes. Set aside.
• Peel chiles, then cut slits down sides, and remove the seeds and veins. Fill with mushroom mixture and set in a large baking dish coated with cooking spray. Cover with foil, and refrigerate until ready to cook.
• To make Walnut Sauce:.
• Put all ingredients in blender or food processor, and pulse until combined but still chunky.
• To serve:.
• Preheat oven to 350*F. Heat chiles in their foil covered dish 15 to 20 minutes. Transfer to serving platter, top with Walnut Sauce and sprinkle with pomegranate seeds. Enjoy!

LEFTOVER STUFFING FRITTATA

Steps:

• Preheat oven to 400. Coat an ovenproof skillet with cooking spray. Pat leftover stuffing into a crust on the bottom of the skillet and place over medium heat on stovetop to warm through. Sprinkle cheddar cheese over top of stuffing.
• In a medium bowl, whisk together eggs, milk, parsley, red pepper flakes, and nutmeg. Add salt and pepper to taste, keeping in mind how much seasoning was used in your stuffing.
• Pour egg mixture over stuffing and cheese, covering evenly. Sprinkle Parmesan over top.
• Carefully transfer to preheated oven and bake until the eggs are set, the cheese is golden, and the sides have puffed up slightly, about 15-20 minutes.
• Cool slightly before cutting.
• If desired, sprinkle with additional fresh parsley.

STUFFED CHILES

Steps:

• Put chiles on a hot grill or under the broiler, let skin blister and burn.
• Turn chiles occasionally so they don't overcook or burn through to the flesh.
• Wrap chiles in tin foil (or paper bag) for 10-20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
• Slit the side of each chile, remove seeds and veins.
• Mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. Stuff filling into the slits in the chiles.
• Line bottom of pan with rotel, then layer open, stuffed chiles.
• Sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350ºF oven for 15 minutes.

STUFFED CHILES WITH CHEESE

Steps:

• Roast and peel chiles.
• Cut off tops, de-seed, and split them open.
• Cut cheese into planks and stuff into chiles (not too much - they will melt and spread).
• Place stuffed chiles in a bowl seam side down.
• For sauce -.
• Put a little olive oil in a sauce pan with the onions and fry until fragrant and soft.
• Add tomato paste and chicken stock and salt and pepper to taste.
• Boil for 3-4 minutes.
• Pour over top of chiles.
• Drizzle cream on top now - optional (I don't do this).
• put into oven at 350° F for 20-30 minutes until cheese is melted.