Courtesy of PureZing

Serves 4

INGREDIENTS:

8 ancho chiles (these are a mild chile)
16 –ounces goat cheese
4 cloves of garlic, pan-roasted until browned and soft, then peeled
1 Tablespoon fresh marjoram leaves, chopped, or 2 teaspoon dried marjoram
1/3 cup extra-virgin olive oil
2 Tablespoons fresh limejuice
2 Tablespoons sherry vinegar
2 shallots, pressed or finely minced

DIRECTIONS:

Wash each chile and slit each one lengthwise with a sharp knife, just so seeds can be removed, but the chile is otherwise intact.

In a processor, puree the goat cheese, marjoram and roasted and peeled garlic.
Stuff each chile with the cheese mixture.

Heat half the olive oil in a skillet over medium high heat. Place four chiles on their sides in the hot oil. Saute until the chiles start to turn color. With tongs, gently turn and briefly saute on remaining side.

Remove from oil with a slotted spatula and drain on paper towels. Saute next four chiles in the same way. Drain.

Place all chiles side by side in a small baking dish.

In a small bowl, whisk lime juice, vinegar, shallots and remaining olive oil till emulsified.
Pour vinaigrette evenly over all the chiles. Cover.

Marinate at room temperature for several hours and serve as appetizers or a side to grilled meats. Or, refrigerate overnight. Bring to room temperature before serving.