Category: Appetizers

5 large Anaheim chiles, halved,

Seeded and pith removed.

4 oz Pkgs. garlic and herbs

Cheese spread, room temp

3 tbsp Shallots, minced

1/4 cup Celery heart, minced

1 tbsp Anaheim chile, minced

(cut one up for this)

1/2 tsp Coarsely ground black pepper

1/4 tsp Anchovy paste

2 tbsp Imported romano, grate fresh

1/2 tsp Dried cilantro, crumbled

1/2 tbsp Dion mustard

4 tbsp Bread crumbs, seasoned

VINAIGRETTE

3 tbsp Red wine vinegar

4 tbsp X-virgin olive oil

1 tsp Oregano, crumbled

1/2 tsp Garlic powder

1 pinch 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.