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Preheat the oven to 350øF. Line a 9 x 13" baking pan with foil. Drop the Anaheims into a large pot of boiling salted water; bring back to a boil, and blanch for 5 minutes. Drain and let cool. Toss together the cheese and bread crumbs in a bowl. Stir in the eggs and canned chiles, then the cream. Season with salt and pepper. The mixture will be quite stiff; this is OK.
Carefully cut a slit the length of each pepper to make a pocket for the stuffing. Shape ¼ cup blobs of the cheese mixture into rough log shapes and insert in the chiles. Place chiles stuffed-side up in the pan. Cover with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer.
Per Serving: 505 calories, 25 g protein, 22 g carbohydrate, 36 g fat, 22 g saturated fat, 212 mg cholesterol, 824 mg sodium, 2 g fiber.
Shadow Zone IV - Stinson Beach, CA
Your Chile and Cheese-Stuffed Chiles is ready. Buon appetito!
Related recipes: Main dish, Mexican, Cheese, eggs
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