The first task was to prepare them for the grill. I washed them, cut them in half and then seeded them. You may prefer to grill them whole and then seed them later, but I find cutting and seeding them first is easier. If you do cut them first, make sure you slice the curled ones in half so that you see a “C”, so they will lay flatter on the grill.
Place the peppers on the grill, skin side down. What you want to get is a generalized brown, blistered skin. In fact, you may think you have burned the chile pepper, but remember that the skin is to be peeled off. In fact, the more the pepper is browned, the more flavor goes into the flesh of the chile, and they are easier to peel.
As you pull each chile off the grill, place it immediately in some kind of container that will keep the peppers hot and the steam in. This helps to make the peppers easier to peel.
Peel the skin off each pepper. You don’t have to be perfect and if some skin doesn’t want to come off, you can scrape it off with a knife, or just forget about it!
One trick I found that makes peeling the peppers easier is to keep a bowl of water nearby because the peels tend to want to stick to your fingers. Just dip your fingers in the water when the peel sticks and the peel just slips off into the water!
Now, to freeze the peppers, place them in a single layer on parchment paper you have placed over a cookie sheet. They freeze very quickly – in about an hour – so I don’t bother covering them with plastic wrap or anything. I prepare freezing bags with my sucky machine (aka Food Saver) while the peppers are freezing. Then I make dinner! What else, but Chile Relleno Casserole! Recipe is below.
Once the Fire Roasted Chile Peppers are frozen, I stack enough of them to make one recipe of the Chile Relleno Casserole, and then freeze them in the vacuum seal bags. They will last for more than a year like this in the freezer!
Bake in a preheated 350 degree oven for 1/2 hour, until the cheese is golden brown and there is some bubbling action going on toward the middle of the casserole.
Enjoy! This is a great meatless meal. I like to add a fruit or green salad on the side and it is sooooo good! For another recipe using whole fresh Anaheim Chiles, click HERE
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