Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lg Anaheim chiles, halved,
-seeded and pith removed.
1/2 ts Coarsely ground black pepper
4 oz Pkgs. garlic and herbs
1/4 ts Anchovy paste
Cheese spread, room temp
2 tb Fresh grated Romano
3 tb Shallots, minced
1/2 ts Dried cilantro, crumbled
1/4 c Celery heart, minced
1/2 tb Dijon mustard
1 tb Anaheim chile, minced
4 tb Bread crumbs, seasoned

------------------------VINAIGRETTE-----------------------------
3 tb Red wine vinegar
1 pn Black pepper
4 tb X-virgin olive oil
2 Pencil-eraser-sized pieces
-crumbled Anchovy paste
1 ts Oregano,
1/2 ts Garlic powder

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.

Source: Times-Picayune "Best of" Winners. Michelle M. Bass, New
Orleans, LA, Best Appetizer, 1993.

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