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 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
Instructions:
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:
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 the cheese is golden.
Garnish with grated cheese, sour cream, and jalapeños.