We went to a fall festival this weekend and bought pretty ancho chilies at the farmers market there! I thought stuffing them and topping them with a smoky oven roasted tomato sauce would be fun! It turned out super yummy and simple!
Serving Size: 4
For the Sauce:
Ingredients:
2 containers grape tomatoes
8 cloves of garlic
1 small white onion
ΒΌ cup olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
Instructions:
Place the tomatoes in casserole and add chopped onion and whole garlic cloves.
Dress the vegetables in olive oil and mix in the spices.
Bake the dish in a 400 degree oven until the tomatoes are slightly charred and tender.
Use a potato masher and blend sauce completely.
For the Peppers:
Ingredients:
4 Ancho chilies
8 ounces Cabot extra sharp white cheddar cheese
roasted tomato sauce
sour cream
jalapenos
fresh grated aged cheese
Instructions:
Cut the chilies in half and seed and core them.
Boil them until they were tender.
Place the peppers in a casserole and stuff them with cheddar.
Top them with tomato sauce and bake until cheese is golden.
Garnish with grated cheese, sour cream and jalapenos.
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