Ingredients

  • 8 Anaheim Chiles
  • 10 oz Monterey Jack Cheese shredded
  • 2/3 c Dry Bread Crumbs
  • 2 Eggs; beaten
  • 7 oz Can Diced Green Chiles
  • ½ c Heavy Cream
  • ½ ts Salt
  • ½ ts 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