Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lg Anaheim chiles, halved,
Seeded and pith removed.
4 oz Pkgs. garlic and herbs
Cheese spread, room temp
3 tb Shallots, minced
1/4 c Celery heart, minced
1 tb Anaheim chile, minced
(cut one up for this)
1/2 ts Coarsely ground black pepper
1/4 ts Anchovy paste
2 tb Imported romano, grate fresh
1/2 ts Dried cilantro, crumbled
1/2 tb Dion mustard
4 tb Bread crumbs, seasoned

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

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.

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