Stuffed Anaheim Chiles With Oregano Vinaigrette

Recipe Ingredients

5		Anaheim chiles - halved (large)
		Seeded and pith removed.
1		Garlic and herbs
		Cheese spread - room temp
3 tablespoons	45ml	Shallots - minced
1/4 cup	27g / 1oz	Celery heart - minced
1 tablespoon	15ml	Anaheim chile - minced
		(cut one up for this)
1/2 teaspoon	2.5ml	Coarsely ground black pepper
1/4 teaspoon	1.3ml	Anchovy paste
2 tablespoons	30ml	Imported Romano - grate fresh
1/2 teaspoon	2.5ml	Dried cilantro - crumbled
1/2 tablespoon	7.5ml	Dijon mustard
4 tablespoons	60ml	Bread crumbs - seasoned
		Vinaigrette
3 tablespoons	45ml	Red wine vinegar
4 tablespoons	60ml	X-virgin olive oil
1 teaspoon	5ml	Oregano - crumbled
1/2 teaspoon	2.5ml	Garlic powder
1		Black pepper
2		Pencil-eraser-sized pieces
		Anchovy paste

Recipe Instructions

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 until slightly browned. Vinaigrette: mix all ingredients together. Stir before serving.

Place 2 halves on each plate and drizzle with vinaigrette; serve immediately.

Source:
Prodigy Food and Wine Board

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