Stuffed Anaheim chilies with green tomatillo sauce

chili Rellenos 

We have Anaheim chilies growing beautifully in our garden. I searched for recipes and this is what Matt came up with and we wanted to try it. They were to die for! This is an approximation of the ingredients.

Stuffing:
cream cheese, 1 pkg
shredded cheddar cheese, about 1 1/2 cups
sour cream, 1/2 cup
season to taste:
salt
pepper
garlic powder
cumin powder
chili powder

Anaheim chilies:
Pick fresh from the garden, wash, and grill until skin is black. Peel and removed seeds. Slice down the side. spoon in stuffing and close back up.
Roll in beaten egg. and then in homemade bread crumbs.
Place on stone or baking sheet and bake for about 15 minutes at 425 degrees until bread crumbs brown and crispy and filling just starts to bubble out.

cooked tomatillo salsa:
tomatillos, about 10
Anaheim chilies, fire roasted, peeled and seeded, about 5
1/2 onion, large diced
2 garlic cloves
salt
pepper
cumin
dash of chili powder
1 T sugar
1 tsp apple cider vinegar
1/2 lime juice

Puree in a food processor, bring to a boil, remove from heat and then add  1/2 bunch cilantro.