Baked Chilies Rellenos Dgsv43a
Ingredients:
4 anaheim chiles, (6 in)
2/3 cup ricotta cheese, (part skim)
2/3 cup corn, whole kernel
3 tbsp green onion, chopped
1/4 tsp pepper, fresh ground
1 cl garlic, minced & divided
1/2 cup onion, finely chopped
1/2 tsp cumin, ground
1/4 tsp mexican oregano
1/8 tsp salt
1 can tomatoes, chopped; (14 oz)
Instructions:
1. Place chiles on a baking sheet. Broil 3 in. from heat 15 min. or until
blackened and charred, turning once.
2. Place chiles in ice water, and chill 5 minutes.
Drain well; peel and discard skins. Cut a 4 in slit in the side of each
chile; discard seeds, and set aside.
3. Combine ricotta cheese, corn, green onions, pepper, and half of garlic;
stir well. Put 1/3 c of mixture into each chile. Arrange chiles in a small
baking dish. Bake at 350 degrees for 20 min. or until thoroughly heated.
4. Coat a small saucepan with cooking spray; place over med. heat until
hot. Add remaining garlic and
chopped onion; saute 3 min. Add cumin and oregano; saute 1 minute. Stir
in salt and tomatoes.
5. Reduce heat and simmer, uncovered, for 10 minutes more, stirring
frequently. Pour sauce over chiles and serve.
(About 262 calories per 2 filled chilies and 1/2 c sauce. Chol: 26 mg).
From Healthy Cooking, adapted and formated for you by Judy Lausch, DGSV43A.
Please enjoy.
Servings: 2
