Makes 4 appetizer servings
5 Anaheim chilies, halved, seeded and inner pith removed, rinsed and drained
8 ounces garlic and herbs cheese spread, room temperature
3 tablespoons shallots, minced
1/4 cup celery heart, minced
1 tablespoon Anaheim chile, minced (cut one chile up for this)
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon anchovy paste
2 tablespoons imported Romano, freshly grated
1 tablespoon imported parmesan, 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 teaspoons dried oregano, crumbled
1/2 teaspoon garlic powder
pinch of black pepper
2 pinches anchovy paste, (pencil-eraser size pieces)
Preheat oven to 375 degrees F. 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.
Source: 1993 Times-Picayune Recipe Contest Finalist Winner