This is an old recipe that I learned from my mother, who took it out of one of the first Mexican cookbooks our family encountered (in 1970s Montana). I’ve varied it in a number of ways over the years, but the basic technique and formula remains the same. Depending on the peppers, it can be mild or spicy. It’s a versatile recipe, and always a crowd-pleaser.
Ingredients:
Roasted, peeled, and seeded Anaheim peppers (about 16 oz. canned or 8-10 fresh; see below for how to roast your own peppers)
Shredded Monterey Jack cheese (about 1 pound)
Sour Cream (16 oz.)
Cooked and cooled white rice (you can also substitute brown rice) (2 ½ cups)
The quantities above are approximate; the main thing is to have enough of each ingredient to make two or three layers, with a final topping of cheese. In a greased, deep casserole dish, layer ½ rice, peppers, sour cream, and cheese, and repeat, then sprinkle top layer with paprika. Bake at 325 until thoroughly heated through, and cheese is melted on top layer; avoid over-baking, as the rice will get crisp on the top or sides. The quickest way is to use canned roasted whole Anaheim peppers, and packaged shredded cheese—then all you need to cook, really, is the rice. You can also roast the peppers yourself—something I like to do with peppers from my garden, or when the local supermarket features Hatch chile peppers from New Mexico. This is an easy process, as long as you have a broiler or grill: roast the peppers on the highest heat, turning them as the skin blackens and begins to peel off. When they are completely roasted, throw them in a paper grocery bag, and close the bag, and set aside until cool. Once you can handle them, peel the skins off, and then pull the stems out, and carefully remove all the seeds you can. I also use this method when preserving peppers from the garden or farmer’s market. Once they are roasted, I put them in pint-sized Ziploc freezer bags, and freeze for this recipe or others. It’s easy to use as much or as little as you need, too: you can pop the brick of frozen peppers, and shave off as much as you a recipe requires.
Variation:
Sauté shredded zucchini or squash and layer in with the rest of the ingredients. I’m always looking for ways to get kids to eat vegetables, and this has worked (though in this case, I make sure to use very mild peppers).
FoodIowa 