Wow, May's installment of Weekend Cookbook Challenge really snuck up on me. The last day to get your posts to me is the 12th which is just days away!
This month's theme is Something New. There are so many ways to interpret that - a new book, a new ingredient, a new technique, a new author - are just a few that come to mind. I have gone with 3 Something News in my post today - a new magazine, a new vegetable and a new product.
Scott bought me a copy of Better Homes and Gardens Mexican Magazine a few weeks ago. I love Mexican food so I want to make pretty much everything in the magazine but the recipe that jumped out at me first was for Potato and Cheese Stuffed Chiles.
We recently started shopping at Safeway again after boycotting them for almost 6 years (long story). I've noticed Anaheim Peppers in the produce area but I didn't know what to do with them. Until my new magazine!
Ain't it pretty?
These peppers were really great; very flavorful and light. It takes about an hour to get them together, but half of that is oven time so that's not bad. Another good thing about them is that the magazine has calorie and fat listings for all the recipes in the magazine. One pepper half comes in at 79 calories and 2 grams of fat! If you have access to Anaheim peppers, give this a try.
Potato and Cheese Stuffed Chiles
from Better Homes and Gardens Mexican Magazine
3 large fresh Anaheim or Poblano peppers, or 3 small sweet peppers
1 1/2 cups chopped potatos or sweet potatos
1 to 3 tb milk
1/3 cup finely chopped green onions
2 tsp chile powder
1 clove garlic, minced
1/2 cup shredded asadero, queso quesadilla, chihuahua or monteray jack cheese
1 egg white, beaten
Cut the peppers in half lengthwise. Remove the seeds and membranes. Simmer the pepper halves in boiling water for 5 minutes. Remove and drain well.
Cook potatos in boiling water until tender. Drain and mash the potatos with the milk until smooth. Mix in the green onions, chile powder, garlic, egg white and half the cheese.
Place the peppers in a baking dish. Stuff the pepper halves with the potato filling.
Cover and bake at 350' for 30 minutes. Remove from the oven, sprinkle with the rest of the cheese, recover and let sit for 5 minutes.
Makes 6 servings.
My last something new is this spice blend - Tajin Fruit and Snack Seasoning. I bought this at the Calgary Farmers Market. It's a blend of salt, ground chile peppers and dehydrated lime juice. The lady who sold it to me says it's best sprinkled on watermelon so we gave that a try.
It was really delicious. I'm going to try it with cucumber as the website suggests.
If you would like to take part in Weekend Cookbook Challenge, please do! Email me your post by May 12 at iliketocook at shaw dot ca.
Hope to see you at the round up next week!
This month's theme is Something New. There are so many ways to interpret that - a new book, a new ingredient, a new technique, a new author - are just a few that come to mind. I have gone with 3 Something News in my post today - a new magazine, a new vegetable and a new product.
Scott bought me a copy of Better Homes and Gardens Mexican Magazine a few weeks ago. I love Mexican food so I want to make pretty much everything in the magazine but the recipe that jumped out at me first was for Potato and Cheese Stuffed Chiles.
We recently started shopping at Safeway again after boycotting them for almost 6 years (long story). I've noticed Anaheim Peppers in the produce area but I didn't know what to do with them. Until my new magazine!
Ain't it pretty?These peppers were really great; very flavorful and light. It takes about an hour to get them together, but half of that is oven time so that's not bad. Another good thing about them is that the magazine has calorie and fat listings for all the recipes in the magazine. One pepper half comes in at 79 calories and 2 grams of fat! If you have access to Anaheim peppers, give this a try.
Potato and Cheese Stuffed Chiles
from Better Homes and Gardens Mexican Magazine
3 large fresh Anaheim or Poblano peppers, or 3 small sweet peppers
1 1/2 cups chopped potatos or sweet potatos
1 to 3 tb milk
1/3 cup finely chopped green onions
2 tsp chile powder
1 clove garlic, minced
1/2 cup shredded asadero, queso quesadilla, chihuahua or monteray jack cheese
1 egg white, beaten
Cut the peppers in half lengthwise. Remove the seeds and membranes. Simmer the pepper halves in boiling water for 5 minutes. Remove and drain well.
Cook potatos in boiling water until tender. Drain and mash the potatos with the milk until smooth. Mix in the green onions, chile powder, garlic, egg white and half the cheese.
Place the peppers in a baking dish. Stuff the pepper halves with the potato filling.
Cover and bake at 350' for 30 minutes. Remove from the oven, sprinkle with the rest of the cheese, recover and let sit for 5 minutes.
Makes 6 servings.
My last something new is this spice blend - Tajin Fruit and Snack Seasoning. I bought this at the Calgary Farmers Market. It's a blend of salt, ground chile peppers and dehydrated lime juice. The lady who sold it to me says it's best sprinkled on watermelon so we gave that a try.
It was really delicious. I'm going to try it with cucumber as the website suggests.
If you would like to take part in Weekend Cookbook Challenge, please do! Email me your post by May 12 at iliketocook at shaw dot ca.
Hope to see you at the round up next week!
11 comments:
Sounds great - we are seeing more and more varieties of peppers here. I love them all.
Anaheim and Poblanos are my favorites. Stuff them with potatoes and cheese, woman get me into the kitchen!
I've never seen those peppers here (Scotland) but the finished dish looks fabulous!
Sara, what a delicious recipe! I'm so glad the deadline is Saturday, it gives me time to make something and take part.
I saw these this morning but blogger was being an ASS and wouldn't let me comment.. so I've been thinking about them all day now.. am so making these! These he would go for, Sara. WOO!
xoxo
Sara, darling - The anaheim pepper dish looks great, and one has to love the low fat appeal! One of the best cookery books Eric and I own is Rick Bayless' "Mexican Everyday". There are so many amazing ways with vegetables and chicken that Eric and I keep turning our hands to it - highly recommended.
KH - i love peppers and i really liked these ones. we'll be trying them out again soon.
Tanna - next I need to get my hands on poblanos.
Kelly-Jane - you could make these with bell peppers too. Thanks for coming by!
Patricia - I hope you take part, I'd love to have you there!
Lis - You will love these, they are soooo good.
Shaun - I love Rick Bayless although I do not own any books by him. My boss was lucky enough to eat at Topolombapo (?) last year and said it was incredible.
Sadly I am allergic to all peppers. :(
The peppers look amazing and simple. I will have to give them a try - too bad my husband will have to miss out since he's also allergic to these peppers.
Linda
Cook Mexican Food Recipes
What a delicous recipe! I can't wait what others coming up with to your event. I just send you an email for my entry.
They look so pretty and festive.
Thanks for sharing.
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