Anaheim Pepper Recipes
This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!
Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.
Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.
A simple salsa that is sweet and just mildly spicy. This is made with watermelon, Anaheim pepper, onion and balsamic vinegar. Hotter chilies can be substituted for more spice.
I created this one to make mouths dance. I love fish tacos, but don't like the fried versions or cabbage. Not really for kids, though - a bit flavorful. Serve with authentic Mexican cheese, sour cream, fresh cilantro, lettuce, and lime.
Tasty chile rellenos made with Anaheim chiles filled with Mexican cheese.
Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.
Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead.
This is the best queso dip! Being from Texas, I know my queso, and I think this is the one that beats them all! It's full of flavor and uses all fresh ingredients. You can substitute half-and-half for the heavy whipping cream if desired. Serve with tortilla chips.
Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!
These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's la Carta de Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.
This is my best take on the dressing that is used in the El Torito restaurants in southern California. Be sure to toss some roasted pepitas and crumbled Cotija or Manchengo cheese on top of your salad for the full effect!