Potato-stuffed Anaheim Chilis

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Potato-stuffed Anaheim Chilis

Author: Keith Snow

Asweome dish with potato, bacon and cheese along with chilis, food storage come to life with this dish.

Ingredients

• Potatoes
• 2 tablespoons butter
• 2/3 cups evaporated milk
• 1-1/4 cups water
• 1/2 teaspoon salt
• 20 twists black pepper
• 1-1/3 cups potato flakes

Instructions

1. In saucepan combine milk, water, butter, salt, and pepper, and bring to simmer. Turn off heat, whisk in potato flakes, then cover and let sit for about 20 minutes.
2. Dice bacon and fry until crisp. Drain fat and/or pat bacon dry. Put aside.
3. Add egg and diced chilis to large work bowl and mix. Stir in potato mixture and masa harina.
4. Stir in garlic powder, option powder, and cayenne pepper.
5. Stir in pepper jack cheese cubes and bacon from step 2.
6. Pre-heat oven to 400°.
7. Slice peppers in half and and clean out seeds. Lay pepper halves in lightly greased pan (line with aluminum foil for easy cleanup). Stuff peppers with potato mixture. Sprinkle shredded sharp cheddar cheese on top.
8. Bake in oven at 400 degrees for 25 minutes.
9. Let cool for about 25 minutes. Serve at room temperature.