Stuffed Anaheim Chiles With Oregano Vinaigrette Recipe

Mexican Recipes To-Go

Mexican Appetizer Recipes

Ingredients:

5 large anaheim chiles, halved, seeded and, pith removed.
1/2 tsp coarsely ground black pepper
4 oz pkgs. garlic and herbs
1/4 tsp anchovy paste
1 cheese spread, room temp
2 tbsp fresh grated romano
3 tbsp shallots, minced
1/2 tsp dried cilantro, crumbled
1/4 cup celery heart, minced
1/2 tbsp dijon mustard
1 tbsp anaheim chile, minced
4 tbsp bread crumbs, seasoned

VINAIGRETTE

3 tbsp red wine vinegar
1 pinch black pepper
4 tbsp x-virgin olive oil
2 pencil-eraser-sized pieces crumbled, anchovy paste
1 tsp oregano,
1/2 tsp garlic powder

Instructions:

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.

Servings: 4

:: TOP ::

Never trust a dog to watch your food. Patrick age 10 Advice from Kids

Home |>

Contact|>