Our Stuffed Anaheim Pepper/Chili

First may I recommend this to anyone who loves Peppers & Cheese.

6-8 Anaheim chili's

8 oz. cream cheese, softened

1/2 cup Jack or Machego cheese

1 egg yolk

1/4 cup green onions, diced

1/2 lb. chorizo sausage, browned and drained ( optional )

3 garlic cloves, diced

Salas, homemade or good quality store bought

1/2 cup Queso Fresco or Jack cheese, shredded

Cilantro for garnish

Roast chili's on the grill until skins are blackened. Place in paper bag and tightly close and allow to steam in the bag 1/2 hour, this makes it easier to remove the skins.The skins will come off easily in less time but its better to allow chili's to completely cool before handling. Once cooled, carefully remove skins,cut a slit down one side of each Chile but leave at least one inch uncut at both ends and leave stem on. Use a spoon to remove seeds and pith.

Brown the sausage and diced garlic until cooked through and drain the excess fat.

In a Bowl mix cream cheese with 1/2 cup Machego or jack cheese, egg yolk,diced onions and chorizo sausage. blend until well mixed and softened.

Preheat oven to broil, You can use a toaster oven if large enough.

Place chili's on an oven baking pan. stuff each with the cheese mixture. Close opening of chili and pour a little salsa or I add Feta cheese. or shredded cheese on top. Broil in oven until cheese mixture is bubbly and top is lightly browned, 5-15 minutes depending on oven, mine took 5-6 minutes once hot. 

Before Oven














              After Bake.