Check out this drool-worthy recipe from Nevada Foodies!


  • 6 Anaehim Chile Peppers
  • 3/4 lb ground venison (or elk, antelope, sheep)
  • 1/4 lb ground chorizo,
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp Mexican oregano
  • 1/2 tsp kosher salt
  • 6 bacon slices
  • 3/4 cups shredded cheddar
  • 1/4 cup cotija cheese crumbles


  • Preheat oven to 375 degrees.
  • Bring a pot of water to a boil. Add the peppers to the water and boil for 4 minutes. Remove peppers and place in a bowl of iced water.
  • Heat a skillet over medium heat and add the ground venison and ground chorizo cooking until browned. Season the meat with cumin, coriander, oregano and salt. Remove from heat.
  • Slice each pepper down the center creating a pocket and remove seeds. Stuff each pepper with cheddar cheese and ground meat. Wrap the stuffed peppers with a slice of bacon and place in an oven proof skillet or on a nonstick baking sheet. Sprinkle the crumbled cotija cheese over the top of each pepper and bake for 20-25 minutes until the bacon is cooked.
  • Remove from oven and serve as an appetizer or dish them up for a gourmet dinner.

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