Stuffed anaheim chiles with oregano vinaigret
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Anaheim chiles, halved, |
| Seeded and pith removed. | ||
| 4 | ounces | Pkgs. garlic and herbs |
| Cheese spread, room temp | ||
| 3 | tablespoons | Shallots, minced |
| ¼ | cup | Celery heart, minced |
| 1 | tablespoon | Anaheim chile, minced |
| (cut one up for this) | ||
| ½ | teaspoon | Coarsely ground black pepper |
| ¼ | teaspoon | Anchovy paste |
| 2 | tablespoons | Imported romano, grate fresh |
| ½ | teaspoon | Dried cilantro, crumbled |
| ½ | tablespoon | Dion mustard |
| 4 | tablespoons | Bread crumbs, seasoned |
| 3 | tablespoons | Red wine vinegar |
| 4 | tablespoons | X-virgin olive oil |
| 1 | teaspoon | Oregano, crumbled |
| ½ | teaspoon | Garlic powder |
| 1 | pinch | Black pepper |
| 2 | Pencil-eraser-sized pieces | |
| Anchovy paste | ||
Directions
VINAIGRETTE
Preheat oven to 375F. Mix all ingredients well except those for vinaigrette. Grease large baking sheet with Pam or olive oil. Stuff chile halves with mixture, mounding slightly. Bake 30 minutes on baking sheet till slightly browned. Vinaigrette: mix all ingredients together. Stir before serving. Place 2 halves on each plate and drizzle with vinaigrette; serve immediately. Serves 4.