Title: Stuffed Anaheim Chiles with Oregano Vinaigrette
Categories: Mexican Condiment
Yield: 4 Servings
| 5 | | Anaheim chiles; halved, see ded and inner pith |
| | | Removed, rinsed and drained |
| 2 | pk | Garlic and herbs cheese spre ad; (4 oz. pkgs.), |
| | | Room temperature |
| 3 | tb | Shallots; minced |
| 1/4 | c | Celery heart; minced |
| 1 | tb | Anaheim chile; minced (cut one chile up for this) |
| 1/2 | ts | Coarsely ground black pepper |
| 1/4 | ts | Anchovy paste |
| 2 | tb | Imported romano; freshly gr ated |
| 1 | tb | Imported parmesan; freshly grated |
| 1/2 | ts | Dried cilantro; crumbled |
| 1/2 | ts | Dijon mustard |
| 4 | tb | Seasoned bread crumbs |
| | | Oregano vinaigrette: |
| 3 | tb | Red wine vinegar |
| 4 | tb | Extra-virgin olive oil |
| 1 | ts | Dried oregano; crumbled |
| 1/2 | ts | Garlic powder |
| | pn | Black pepper |
| 2 | pn | Anchovy paste; (pencil-eras er size pieces) |
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