Wednesday, May 11, 2011
Stuffed Anaheim Peppers and Homemade Enchilada Sauce
From the kitchen of One Perfect Bite...These peppers are a great make-ahead family meal. They're easy to prepare and make a nice addition to your Mexican-style or Southwestern repertoire. The recipe defines simplicity. Soft (uncooked) chorizo sausage is mixed with cheese and a bit of oregano before being piped into Anaheim or banana peppers that will be topped with an enchilada sauce and a bit more cheese prior to baking. A recipe for enchilada sauce appears below. While the sauce can be homemade or store bought, I suggest you choose one that is not overly hot. The peppers have some heat and the chorizo can be quite spicy. I've found the addition of a really hot sauce can be a bit too much for the standard palate to bear. I like to serve these with a salad that's laced with lots of iceberg lettuce. I know its use is frowned on, but I've never found a replacement that adds the same crunch to salads, and the crispness is really pleasant here. If you'd like to add more color to the meal, a yellow or cilantro rice would be a great accompaniment. Gals, I've have to be honest here. This is guy food, of the grow hair on your chest variety. Teenage boys and their fathers will worship the ground you walk on when you serve these. Your daughters will think you've come unwrapped. So, be foreward. This is fraternity food. Don't forget to pass bottled hot sauce at the table. You'll probably also want to pass some sour cream to dowse the fire the sauce will cause. Here are the two recipes.
Stuffed Anaheim Peppers...from the kitchen of One Perfect Bite
6 large Anaheim or banana peppers
1-1/2 pounds chorizo sausage
1/2 teaspoon oregano
1-1/4 cups grated Monterey jack cheese, divided use
3 cups cups enchilada sauce
1) Preheat oven to 375 degrees F.
2) Slice off tops and remove seeds and ribs from peppers.
3) Remove chorizo from casing and mash into a paste. Add 1 cup cheese and oregano and mix well.
4) Divide sausage mixture into 6 portions. Roll each portion into a spindle shape and shove point first into into a pepper using a small spoon to force mixture into cavity. Alternatively, mixture can be piped into peppers using a pastry bag and wide-tipped nozzle. Overfill slightly.
5) Film bottom of a baking dish with about 1 cup enchilada sauce. Arrange peppers in dish on top of sauce. Cover with remaining sauce and sprinkle with reserved 1/4 cup cheese. Bake for 45 minutes. Serve hot. Yield: 6 peppers.
Enchilada Sauce...from the kitchen of One Perfect Bite courtesy of Emeril Lagasse
3 tablespoons olive oil
1 tablespoon flour
1/4 cup New Mexico chili powder (I use whatever I have and usually not 1/4 cup, more like half of that)
1 can chicken broth
10 ounces tomato puree
1 teaspoon oregano
1 teaspoon ground cumin
1) Heat oil in a 2-quart saucepan. Add flour and cook, stirring, for 1 minute. Add chili powder and cook 30 seconds longer. Stir in chicken broth, 1/4 cup water, tomato puree, oregano and cumin. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally. Season to taste with salt. Yield: 3 cups.
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Mexican Stuffed Red Peppers - Kitchen Scoop