Stuffed anaheim chiles with oregano vinaigret

Yield: 4 Servings

Measure 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

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.

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