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Stuffed Anaheim Chilés with Oregano Vinaigrette
Serves 4. Recipe from Michelle M. Bass. This recipe was the 1993 Times-Picayune Recipe Contest Finalist Winner in the Appetizer Category.
5 Anaheim chilés, halved, seeded, inner pith removed
2 (4-ounce) packages garlic & herb spreadable cheese, room temperature (one brand is Rondelé)
3 Tablespoons shallots, minced
1/4 cup celery heart, minced
1 Tablespoon Anaheim chilé, minced (cut up one chilé for this)
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon anchovy paste
2 Tablespoons Romano cheese, freshly grated
1 Tablespoon parmesan cheese, freshly grated
1/2 teaspoon dried cilantro, crumbled
1/2 teaspoon Dijon mustard
4 Tablespoons seasoned bread crumbs
Oregano Vinaigrette
3 Tablespoons red wine vinegar
4 Tablespoons extra virgin olive oil
1 teaspoon dried oregano, crumbled
1/2 teaspoon garlic powder
1 pinch black pepper
2 pieces anchovy paste (pencil eraser size pieces) (anchovy paste is sold in tube)
1. Preheat oven to 375°F. Combine all ingredients (except those for vinaigrette) in mixing bowl and mix together well with fork.
2. Spray large baking sheet with Pam or oil lightly with olive oil. Stuff chilé halves with stuffing mixture, mounding slightly on top. Place on prepared baking sheet. Bake for 30 minutes. Filling will be slightly browned.
3. While peppers are baking, prepare the vinaigrette by mixing all vinaigrette ingredients together with a fork. You will want to stir it again right before serving.
4. When peppers are done, place two baked stuffed halves on each of four small plates and drizzle with oregano vinaigrette. Serve immediately.
Serves 4. Recipe from Michelle M. Bass. This recipe was the 1993 Times-Picayune Recipe Contest Finalist Winner in the Appetizer Category.
5 Anaheim chilés, halved, seeded, inner pith removed
2 (4-ounce) packages garlic & herb spreadable cheese, room temperature (one brand is Rondelé)
3 Tablespoons shallots, minced
1/4 cup celery heart, minced
1 Tablespoon Anaheim chilé, minced (cut up one chilé for this)
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon anchovy paste
2 Tablespoons Romano cheese, freshly grated
1 Tablespoon parmesan cheese, freshly grated
1/2 teaspoon dried cilantro, crumbled
1/2 teaspoon Dijon mustard
4 Tablespoons seasoned bread crumbs
Oregano Vinaigrette
3 Tablespoons red wine vinegar
4 Tablespoons extra virgin olive oil
1 teaspoon dried oregano, crumbled
1/2 teaspoon garlic powder
1 pinch black pepper
2 pieces anchovy paste (pencil eraser size pieces) (anchovy paste is sold in tube)
1. Preheat oven to 375°F. Combine all ingredients (except those for vinaigrette) in mixing bowl and mix together well with fork.
2. Spray large baking sheet with Pam or oil lightly with olive oil. Stuff chilé halves with stuffing mixture, mounding slightly on top. Place on prepared baking sheet. Bake for 30 minutes. Filling will be slightly browned.
3. While peppers are baking, prepare the vinaigrette by mixing all vinaigrette ingredients together with a fork. You will want to stir it again right before serving.
4. When peppers are done, place two baked stuffed halves on each of four small plates and drizzle with oregano vinaigrette. Serve immediately.
