Stuffed chiles with olive mole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | California ripe olives |
| ⅓ | cup | Ricotta cheese |
| 1 | cup | Shredded Jack cheese |
| 4 | To 6 Anaheim or poblano chiles or bell peppers | |
| Mole | ||
| ½ | cup | Chopped onion |
| 1 | tablespoon | Oil |
| 1 | tablespoon | Chopped Cilantro |
| 2 | tablespoons | Corn Meal |
| 2 | tablespoons | Tomato Paste |
| 1 | teaspoon | Chili Powder |
| ½ | teaspoon | Garlic Powder |
| ½ | teaspoon | Cumin |
| 1½ | cup | Beef Broth |
Directions
Chiles
Salt To Taste
Chiles - Chop half the olives, slice the other half and reserve for mole. Mix chopped olives, ricotta and Jack cheeses. Slice down one side of chiles; remove seeds and spoon in filling. Put ⅛ inch hot water in baking pan. Place chiles in pan cut side up; cover with foil; bake at 350 degrees for 30 minutes. Serve with mole sauce.
Mole - Saute onion in oil 2 minutes. Add remaining ingredients plus reserved sliced olives. Simmer five minutes.
Makes 4 servings