Anaheim Peppers

[Jerry]

Bought one yesterday at Rouses...it looked good...I didn't really know what to do with it.
I sauteed some of it with the onions and chorizo this morning for by breakfast burritos....came out very tasty.

What else are these used for?

I'm guessing Isabella knows something....

[edible complex]

fresh or dried?

if fresh, they can be stuffed w/cheese, dipped in egg and fried to make chili rellenos.

[Isabella Maja]

Oh, I love anaheim peppers!

You can stuff them with all kinds of stuff!
Yes, and one of my favorites is Chile Rellenos.
When you dip in egg you need a little flour in there, let me see if I can dig up a good Chile Rellenos recipe.

But think of New Orleans style stuffed peppers . . . there's no reason
you can't use an anaheim pepper as well.

They are great roasted too and used in lots of things that you would ordinarily use roasted peppers in. Like sandwiches, (on pita with feta with greek seasoning is one I do . . . so simple, so good!), soup (roasted sweet potato bisque with a generous garnish of caramelized peppers & onions) and so on.

One thing I made that just popped into my mind was a Shepard's Pie with a layer of anaheims. Also did the same with chopped anaheims.

Jerry, I'm on a deadline & it's unrealistic for me to probably post a chile relleno recipe before Thursday, but I'll try my best. They are not hard to make, but a little time consuming.

I've also done a mock Chile Relleno with eggs, cream, cheese & roasted chiles & roasted onions & bake. Sorta like a frittata that you would do in an oven.

Hope this helps!

BTW, your use of it for breakfast burritos is perfect! I love these chiles with eggs & cheese. Chorizo was a good choice too!
Hey, what about a "stuffed bell pepper" style dish using anaheims, rice & chorizo. Caramelized chopped onions & you're good to go!
Could top with a nice white cheese if desired.....

[Jeeves]

I think poblano chiles are great for stuffing, roasting, grilling or used in salsas. They are a step down on the Scoville scale from Anaheims, but neither one is too hot to handle for most Louisianians. I have been using poblanos in lieu of bell peppers for years.