Cheese-Stuffed Chiles

"Adapted from Deleites de la Cocina Mexicana by Maria Luisa Urdaneta."
 
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Ready In:
25mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F.
  • In a large skillet, saute the onion, garlic, jalapeños, and tomato in butter until onions are soft.
  • Add the milk and salt and stir.
  • Heat until the milk is scalded.
  • Turn heat to low, and add cheese slowly, stirring until melted.
  • Make a slit along one side of each Anaheim chile and stuff it with 4 Tablespoons of the cheese mixture.
  • Warm in the oven.
  • Divide into 6 portions and serve.

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Reviews

  1. DH and I really enjoyed this recipe. Definately going into my Mexican cookbook. Made as written only cutting the recipe in half. Served with recipe#300679#300679, recipe#512668#512668, Spanish rice and homemade salsa. Wonderful meal. Thank you. Made for Spring PAC 2014.
     
  2. So yummy and easy. Mexican stuffed chiles without breading.
     
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RECIPE SUBMITTED BY

I'm a registered dietitian- food is my life! While food has always been an important aspect of my family, my interest in cooking developed as I volunteered for Share Our Strength's Operation Frontline nutrition-through-cooking program for low-income families. I learned so much about cooking techniques while I was there and was really impressed by how much healthier it is to make your own food as opposed to eating out. Currently, I am lucky to work for the People's Community Clinic in Austin, where I pass that information on to patients so that they can create healthy, tasty meals on a budget. I have a wonderful boyfriend, Steven, and a precious blue heeler mix, Lucy, who faithfully taste-test my recipes. Even though I may be health conscious, don't expect ALL of my recipes to angelic little replicas of MyPyramid. That wouldn't be any fun, now would it? =)
 
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