Incredible isn't it, when there's a recipe you just can't wait to have again? That's how we feel about these stuffed green chiles from Sunset Magazine. Find the recipe at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654753
I've made these many times with great success, in fact I'd have to say they're my most popular recipe for stuffed green chiles. They're better than chili rellenos stuffed with cheese and deep fried - yup, I really said that! I have to fess up though - these were left over from the vetting night too. I know, do ya' think I might have cooked too much? I hauled them out of the freezer for tonight...and a good thing too because we were so busy trying to impress Whitney & David, we forgot to take pictures.
This version is stuffed with MEAT and depending on how hot your Anaheims are, the end result can be very mild or have significant bite. The sweetness of the raisins and almonds and the spice bring an almost Moroccan flavor to the dish and cut the heat of the chiles quite nicely. If you can't find queso fresco in your local market, substitute feta. Make sure you wear gloves when you're cleaning and stuffing the chiles or you'll feel the heat on your hands for quite a while. I just cut the top off the chile and scoop the seeds and membrane out using a melon baller - keeps you from having to stick your fingers into the hot little suckers. To stuff, push the filling into the end carefully with the same tool and stuff them fairly full. That way when they cook, the filling will burp out the open end and look quite amazing - at least I think so.
They were perfect for dinner on a day that couldn't quite decide what it wanted to be - cloudy or cloudy and rainy, or sunny and rainy - hey, it's the desert! I did hear some thunder and have a suspicion that monsoons are knocking on our door. I know I said earlier we thought they'd arrived, but it was just a tease. For sure, it's time to get out of Dodge...mmm' can we leave early? We're darn near out of leftovers.