Stuffed Anaheim Chiles

Veggie rich and delicious as an appetizer.


  • 1 onion, peeled and sliced
  • 4 carrots, peeled and sliced
  • 2 red bell peppers, roasted, peeled and seeded, sliced
  • 2 yellow peppers, roasted and seeded, sliced
  • 2 zucchini, sliced
  • 4 Anaheim chiles, roasted, peeled, seeded, top removed
  • 8 slices queso fresco (about 1/2 oz. each slice)
  • 1 t salt
  • T cider vinegar
  • 1 T olive oil, divided


  1. Place the sliced onion in ice water for 15 minutes. Drain and set aside.
  2. Bring a pot of water to boil and parboil the carrots until tender but not soft, about 10 minutes; rinse in cold water immediately and set aside.
  3. Heat a skillet with 1 teaspoon of olive oil and sauté the zucchini slices until tender but not soft; season with salt and pepper.
  4. Place all vegetable ingredients, the vinegar and the remaining 2 teaspoons of oil in a large bowl and gently toss; let the mixture sit for 15 minutes.
  5. Take the Anaheim chiles, cut them in half lengthwise, and add a cheese slice to each chile half.
  6. Place the cheese-filled peppers in a serving dish and spread the vegetables on top.
  7. Serve with warm corn tortillas.
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