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!
4 ancho chilies
8 ounces cabot extra sharp white cheddar cheese
roasted tomato sauce
fresh grated aged cheese
cut chilies in half and seed and core them
boil them until tender
place them in a casserole and stuff them with cheddar
top with tomato sauce and bake until cheese is golden
garnish with grated cheese, sour cream and jalapenos
2 containers grape tomatoes
8 cloves of garlic
1 small white onion
¼ cup olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
place tomatoes in casserole
add chopped onion, whole garlic cloves and dress in olive oil
mix in spices
bake in a 400 degree oven until tomatoes are slightly charred and tender
use a potato masher and blend sauce completely
the chilies will look like this before baking!
we picked up this cute pumpkin at the foxhollow fall festival this weekend! they had a corn maze, a hay castle, silk scarf dying, a farmer’s market, pony rides and more! how fun!