The odds against the Mexican troops were huge on the morning of May 5, 1862. In the legendary Battle of Puebla, 4,500 men faced a well-trained force of 6,000 men from Napoleon III’s French Army.
After four hours of fighting, the Mexican Army, led by the 33-year-old Gen. Ignacio Zaragoza, was able to claim a moral and military victory.
The day became a national Mexican holiday because it represented the indomitable spirit of the people, of not giving up. So to this day, Cinco de Mayo is a time for parades, music, dancing and lots of good food.
In the United States, Cinco de Mayo has been embraced by many, regardless of ethnic origins, as a time to celebrate our neighboring country’s heritage.
What that boils down to, of course, is a time to party and eat. So naturally, chili-heads nationwide will be eager to celebrate in heated style. If you’re one of them, well then, have I got a recipe for you.
I created it several years ago, while attempting to cross the richness of a cheesy chile relleno with the zestiness of a hot pickled pepper. I came up with a humdinger of a hybrid.
Imagine, if you will, roasted and peeled Anaheim chilies, marinated for several hours in a cumin and garlic vinaigrette, then stuffed with a velvety mixture of cream cheese, green onion and Monterey jack cheese. Now top each plump package with a generous dollop of salsa and shredded cheese, and before serving, pass them under the broiler until the cheeses soften and bubble.
To say they were a hit would be an understatement. In fact, early on, the family stopped referring to the dish by its given name – stuffed Anaheim chilies with cream cheese filling – referring to them simply as “The chilies.”
When my pre-teen niece came for a visit the following summer, I asked her what she had at the top of her agenda.
“Learn how to make the chilies,” she said.
Besides being a genuine fan of the dish, Meredith was visualizing the leverage that would flow from being the only one in her family of six to know how to assemble it.
And now I’d like to share the recipe with you. I’m also including a variation that makes a delicious nacho-style dip. A variation, I might add, that came about through no help from my husband. When I asked him how he thought the chilies could be improved, he merely replied, “More.”
Also known as stuffed Anaheim chilies with cream cheese filling
8Anaheim chilies, (or other large, medium-hot chili) each one measuring 5 to 6 inches long
2cups red or white wine vinegar
1/2cup vegetable oil
1tablespoon whole cumin seeds
2cloves garlic, peeled and lightly crushed
2teaspoons sugar
1teaspoon salt
Cream cheese filling (recipe follows)
Salsa (commercial brand or homemade)
1generous cup shredded Monterey jack cheese
Cut one lengthwise slit in each chili (to prevent bursting), then roast either under the heating element in the oven, over a gas burner or on a grill, turning as each side blisters. Place the roasted chilies in a plastic bag and store in freezer compartment for 10 minutes so that steam can loosen the skins; remove from freezer. Gently slip off skins, cut each chili open lengthwise (leave an inch uncut at each end) and remove seeds. For an attractive presentation, do not cut off the stem end.
In saucepan, combine vinegar, vegetable oil, cumin seeds, garlic cloves, sugar and salt; bring to boil and simmer 10 minutes; remove from heat and let cool about 5 minutes. Pour the marinade through a strainer over the chilies, cover well and refrigerate at least 8 hours; or up to one week.
When ready to serve, place the drained chilies in a baking pan. Stuff each chili with one eighth of the cream cheese filling, spoon on a couple tablespoons of salsa, then sprinkle with a quarter of the Monterey Jack cheese. Broil until cheese is lightly golden; serve.
Delicious as a first course or side dish. Also makes a nice light meal when served with a salad. Yields 8 servings.
Cream cheese filling: Cream together 8 ounces of softened cream cheese and 1 uncooked egg yolk. Stir in 2 or 3 chopped green onions (about 1/2 cup) and 1/2 cup shredded Monterey Jack cheese. The mixture can be prepared up to 48 hours ahead and refrigerated until ready to use. Soften the mixture before stuffing it into the prepared chilies.
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