Tuesday, July 1, 2014
Recipes for a Cheapskate: Stuffed Chiles
Sunday's are barbecue days at the Cheapskate's house. Probably 40 out of the 52 weeks in a year will find me out on the patio grilling some poor, dead creature over flame. The garden often provides the side dish.
This week, along with some roasted potatoes, it's an extremely simple stuffed chile dish.
These three Anaheim chiles are from our plant. They have somehow made it through the relentless squirrel attacks we've had this year.
Anaheim chiles are very tasty and have just a hint of heat.
After washing, I just score them. The chiles off of this particular plant have hardly any skin on them so I don't bother peeling them.
Not a lot of seeds inside either, so it's just insert a sliver of cream cheese, sprinkle on a shredded jack and cheddar mix, wrap in foil, and cook on indirect heat on the grill along with our main dish.
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