Roasted Anaheim Chiles

Roasted chiles are ideal for making ahead and are easy to store. They'll keep for up to two weeks in the refrigerator and three months in the freezer. Don't worry if you can't get every shred of peel off the peppers.

This recipe goes with Posole, Christmas Chilaquiles, Granny Smith-Green Chile Salsa, Green Chile Sauce

Yield: 1 cup (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 19
  • Calories from fat: 5%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 4.6g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 1mg
  • Calcium: 6mg

Ingredients

  • 5 Anaheim chiles (about 10 ounces)

Preparation

  1. Preheat broiler.
  2. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
  3. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop. Cover and refrigerate.
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