It’s no secret that I love peppers – hot ones, mild ones and everything in-between. Some peppers beg to be stuffed, as did these Anaheim Chiles.
This is the kind of dish that makes me want to throw caution to the wind and pull out all the stops, but believe it or not, although I piled on the cheese I did exercise some restraint by refraining from battering and deep frying the stuffed chiles the way my favorite Tex-Mex restaurant does.
I began by roasting the peppers with a torch.
After being charred with the torch and sweltering for a time in a paper bag the peppers were limber enough to be deseeded and stuffed without splitting wide open. I made no effort to remove the charred skin but much of it rubbed off anyway with handling.
For the filling I used roughly mashed boiled potatoes with crushed cumin seeds, minced green chili, onion, cilantro and kosher salt.
I added shredded cheese to the potato mixture just because I wanted to. The stuffed peppers would still have tasted good without it.
The stuffed peppers were laid on a bed of mole sauce and a little more sauce was poured over the top.
The stuffed chiles were baked at 400ºF with fan for about 25 minutes.
There was potato and cheese mixture left over. It was used at another meal on another day to make potato and spinach quesadillas.