Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Anaheim chiles, halved, -grated
-seeded and inner pith 1 tb Imported parmesan, freshly
-removed, rinsed and drained -grated
2 pk Garlic and herbs cheese 1/2 ts Dried cilantro, crumbled
-spread, (4 oz. pkgs.), 1/2 ts Dijon mustard
Room temperature 4 tb Seasoned bread crumbs
3 tb Shallots, minced Oregano vinaigrette:
1/4 c Celery heart, minced 3 tb Red wine vinegar
1 tb Anaheim chile, minced (cut 4 tb Extra-virgin olive oil
-one chile up for this) 1 ts Dried oregano, crumbled
1/2 ts Coarsely ground black pepper 1/2 ts Garlic powder
1/4 ts Anchovy paste pn Black pepper
2 tb Imported romano, freshly 2 pn Anchovy paste

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

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