Stuffed anaheim chiles with oregano vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Anaheim chiles, halved, seeded and inner pith removed, rinsed and drained | |
| 2 | packs | Garlic and herbs cheese spread, (4 oz. pkgs.), |
| Room temperature | ||
| 3 | tablespoons | Shallots, minced |
| ¼ | cup | Celery heart, minced |
| 1 | tablespoon | Anaheim chile, minced (cut one chile up for this) |
| ½ | teaspoon | Coarsely ground black pepper |
| ¼ | teaspoon | Anchovy paste |
| 2 | tablespoons | Imported romano, freshly grated |
| 1 | tablespoon | Imported parmesan, freshly grated |
| ½ | teaspoon | Dried cilantro, crumbled |
| ½ | teaspoon | Dijon mustard |
| 4 | tablespoons | Seasoned bread crumbs |
| Oregano vinaigrette: | ||
| 3 | tablespoons | Red wine vinegar |
| 4 | tablespoons | Extra-virgin olive oil |
| 1 | teaspoon | Dried oregano, crumbled |
| ½ | teaspoon | Garlic powder |
| pinch | Black pepper | |
| 2 | pinches | Anchovy paste |
Directions
Preheat oven to 375F. Combine all ingredients (except those for vinaigrette) in mixing bowl and mix together well with fork. Spray large baking sheet with Pam or oil lightly with olive oil. Stuff chile halves with stuffing mixture, mounding slightly on top; place on prepared baking sheet. Bake for 30 minutes; filling will be slightly browned.
Place two baked stuffed halves on each of four small plates and drizzle with oregano vinaigrette; serve immediately. OREGANO VINAIGRETTE:
Mix all ingredients together well with fork. Stir again before serving. Serves 4 as an appetizer. 1993 Times-Picayune Recipe Contest Finalist Winner - Appetizer Category Source: Original by Michelle M.
Bass