Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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