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:
2 containers of grape tomatoes
8 cloves of garlic
1 small white onion, chopped
¼ cup of olive oil
1 teaspoon of cumin
1 teaspoon of chili powder
1 teaspoon of salt
Place the tomatoes in a casserole dish and add the 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:
4 Ancho chilies
8 ounces Cabot extra sharp white cheddar cheese
roasted tomato sauce
fresh grated aged cheese
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 the cheese is golden.
Garnish with grated cheese, sour cream, and jalapeños.