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  Recipe Home » Main Course » Baked Chilies Rellenos Dgsv43a
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  Baked Chilies Rellenos Dgsv43a
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 237
Ingredients:
-JUDITH LAUSCH (DGSV43A)
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.
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