Imagine a dish that transforms humble Anaheim chiles into a mouthwatering masterpiece that will have your taste buds dancing with delight! These stuffed chiles are not just a recipe; they're a flavor explosion waiting to happen. Packed with creamy cheese, perfectly seasoned rice, and drizzled with a tantalizing oregano vinaigrette, this Mexican-inspired creation is about to become your new favorite go-to meal that will impress everyone at the dinner table.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 Anaheim chiles
- 1 cup cheese (cheddar or Monterey Jack)
- 1/2 cup cooked rice
- 1/4 cup chopped onions
- 1/4 cup chopped cilantro
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the chiles by carefully cutting a lengthwise slit on one side of each Anaheim chile, creating a pocket for stuffing. Be cautious not to cut completely through the chile.
- Remove seeds and membranes from inside the chiles using a small spoon or knife, creating a clean cavity for stuffing. Rinse under cool water and pat dry with paper towels.
- In a mixing bowl, combine cooked rice, shredded cheese, chopped onions, and chopped cilantro. Mix thoroughly and season with salt and pepper to create the stuffing mixture.
- Carefully stuff each chile with the rice and cheese mixture, ensuring the filling is packed gently but completely into the chile pocket. Close the slit by pressing the edges together.
- Prepare the oregano vinaigrette by whisking together olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until well combined.
- Preheat the oven to 375°F (190°C). Place stuffed chiles on a baking sheet lined with parchment paper.
- Drizzle half of the oregano vinaigrette over the stuffed chiles before baking.
- Bake in the preheated oven for 15-20 minutes, or until chiles are slightly charred and cheese is melted.
- Remove from oven and let rest for 3-5 minutes. Drizzle remaining vinaigrette over the chiles before serving.
- Serve hot as a side dish or appetizer, garnished with additional fresh cilantro if desired.
Tips
- Choose fresh, firm Anaheim chiles with smooth, unblemished skin for the best results.
- When cutting the chile for stuffing, use a sharp knife and be gentle to keep the chile intact.
- Make sure to thoroughly remove seeds and membranes to control the heat level.
- Use a mix of cheeses like cheddar and Monterey Jack for a more complex flavor profile.
- Don't overstuff the chiles - leave a little room for the cheese to melt and expand.
- For extra flavor, consider roasting the chiles briefly before stuffing to enhance their natural smokiness.
- If you prefer a spicier version, leave some seeds in or add a dash of cayenne to the filling.
- Serve immediately after baking to enjoy the melted cheese and crisp chile texture.
- The oregano vinaigrette can be made ahead of time and stored in the refrigerator for convenience.
- Pair with a fresh salad or Mexican rice for a complete and satisfying meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 10g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 35mg
