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Chile and Cheese-Stuffed Chiles

8 Anaheim Chiles
10 oz Monterey Jack Cheese; shredded
2/3 c Dry Bread Crumbs
2 Eggs; beaten
7 oz Can Diced Green Chiles
1/2 c Heavy Cream
1/2 ts Salt
1/2 ts Ground Pepper


Preheat the oven to 350 degrees F. Line a 9 x 13" baking pan with foil. Drop the Anaheims into a large pot of boiling salted water; bring back to a boil, and blanch for 5 minutes. Drain and let cool. Toss together the cheese and bread crumbs in a bowl. Stir in the eggs and canned chiles, then the cream. Season with salt and pepper. The mixture will be quite stiff; this is OK.

Carefully cut a slit the length of each pepper to make a pocket for the stuffing. Shape 1/4 cup blobs of the cheese mixture into rough log shapes and insert in the chiles. Place chiles stuffed-side up in the pan. Cover with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer.


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