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Stuffed Anaheim Chiles With Oregano Vinaigret

Ingredients
 

5 large anaheim chiles, halved,
1 seeded and pith removed.
4 oz pkgs. garlic and herbs
1 cheese spread, room temp
3 tbsp shallots, minced
1/4 cup celery heart, minced
1 tbsp anaheim chile, minced
1 (cut one up for this)
1/2 tsp coarsely ground black pepper
1/4 tsp anchovy paste
2 tbsp imported romano, grate fresh
1/2 tsp dried cilantro, crumbled
1/2 tbsp dion mustard
4 tbsp bread crumbs, seasoned

VINAIGRETTE

3 tbsp red wine vinegar
4 tbsp x-virgin olive oil
1 tsp oregano, crumbled
1/2 tsp garlic powder
1 pinch black pepper
2 pencil-eraser-sized pieces
1 anchovy paste




 
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Preparation
 
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.

 

 
Servings: 4

 

 

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