Chile and cheese-stuffed chiles

4 servings

Ingredients

Quantity Ingredient
8 Anaheim Chiles
10 ounces Monterey Jack Cheese; shredded
⅔ cup Dry Bread Crumbs
2 Eggs; beaten
7 ounces Can Diced Green Chiles
½ cup Heavy Cream
½ teaspoon Salt
½ teaspoon Ground Pepper

Directions

Preheat the oven to 350øF. 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 ¼ 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.

Per Serving: 505 calories, 25 g protein, 22 g carbohydrate, 36 g fat, 22 g saturated fat, 212 mg cholesterol, 824 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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