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Ingredients
8 large Anaheim chiles
1 olive oil
4 links, chopped
1/2 Monterey Jack cheese, grated
1 ricotta cheese
1/2 breadcrumbs
Directions
- Blanch the chiles in boiling salted water for 5 minutes, drain and set them aside to cool. Heat the oil in a heavy-bottom skillet and sauté the sausage for 5 minutes over medium heat. Remove from the heat and cool.
- Combine the cooled sausage with the cheese and breadcrumbs. Remove the stem, seeds and fibers from the chiles and cut a slit from the top of each one lengthwise halfway down to make an opening for the stuffing. Handling them gently in order not to split the chiles, stuff them with the sausage and cheese mixture. Close the openings with toothpicks. Bake the chiles at 375° for 20 minutes.
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