Stuffed Anaheim Chilies with Mole Sauce

All I can say is "Wow!" I'm in love with chiles!!! they are so good!!!

Stuffed Anaheim Chilies with Mole Sauce

makes 4 servings

Chiles

4 Anaheim Chili peppers

4 tablespoons extra virgin olive oil

1 batch black pepper cheeze

Mole Sauce

1/4 teaspoon dried chi

potle

1 tablespoon pitted dates

1 1/2 tablespoons carob powder

1 teaspoon ground cinnamon

1/3 cup extra virgin olive oil

1 1/2 stalks celery,chopped

1/2 tomato, chopped

1/4 teaspoon sea salt

2 tablespoons water, as needed

To make chiles, slice an opening into your peppers lengthwise. Remove seeds. if you like it spicy, leave a

few of the seeds in the peppers.

Coat inside and outside of

each pepper with 1 tablespoon of olive oil. Then stuff each pepper full of black pepper cheeze.

To make mole sauce, blend all ingredients until smooth.

Optional: Dehydrate stuffed peppers 1 to 6 hours at

104° F until desired softness. Serve warm with Mole Sauce.

Black pepper cheeze

makes 4 servings

2 cups cashews

juice of 2 lemons, about 4 tablespoons

3 cloves garlic

1/2 teaspoon ground black pepper

1 teaspoon sea salt

1/4 cup water

Process cashews, lemon juice, garlic, pepper, and salt until smooth, adding only enough water as needed to make smooth, creamy texture.

Will keep for four days in the fridge