Anaheim Pepper Pockets with Salsa
The name Anaheim refers to a mild variety of the New Mexican chili pepper and is a member of the Capsicum genus. They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim, California area in the early 1900’s. But they’re also known as California, Chilacate, Chile de Rista, Chimayo and Hatch Chiles. The Anaheim Chile is usually medium green in color and has a long, narrow shape. The red strain is also called the Chile Colorado. These peppers are excellent (cooked) in soups and stews and (raw) in Salsas. Perhaps the Anaheim Chiles greatest claim to fame is their use in Chile Rellenos. A cheese stuffed pepper, fried in an egg batter and served with an enchilada style sauce..
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- 12 Anaheim Peppers
- 12 Egg Wrapper Skins 6″ x 6″
- 3/4 lb. Monterey Jack Cheese, shredded
- 4 Roma Tomatoes, seeded & diced
- 1 cup Refried Beans
- 1 Egg
- As Needed – Frying Oil
- 24 oz. Nino’s Santa Fe Style Salsa
- Char the peppers by holding them over an open flame of a gas burner (with metal tongs) until they fully blister. Once blistered and while still hot, place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. (Optionally, the peppers may be placed under a broiler to blister the skins.)
- When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds.
- Stuff the chiles equally with the cheese, tomatoes and refried beans.
- Season the interior with salt & pepper to taste.
- Place the stuffed peppers in the center of the egg wrapper skins (corner to corner). Paint the perimeter of the skins with beaten egg and fold diagonally over the pepper.
- Heat oil to 350° F and fry stuffed wrappers until golden brown.
- Remove onto absorbent paper then serve with Nino’s Santa Fe Style Salsa (& optionally Sour Cream).
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