Baked chilies rellenos
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDITH LAUSCH (DGSV43A) | ||
| 4 | Anaheim chiles; (6 in) | |
| ⅔ | cup | Ricotta cheese; (part skim) |
| ⅔ | cup | Corn; whole kernel |
| 3 | tablespoons | Green onion; chopped |
| ¼ | teaspoon | Pepper; fresh ground |
| 1 | clove | Garlic, minced & divided |
| ½ | cup | Onion; finely chopped |
| ½ | teaspoon | Cumin; ground |
| ¼ | teaspoon | Mexican oregano |
| ⅛ | teaspoon | Salt |
| 1 | can | Tomatoes; chopped; (14 oz) |
Directions
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 ⅓ 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 ½ c sauce. Chol: 26 mg).
From Healthy Cooking, adapted and formated for you by Judy Lausch, DGSV43A.
Please enjoy.