Baked Chiles Rellenos

[Guest guest]

Baked Chiles Rellenos

 

Serves: 2

 

Ingredients:

 

4 (6-inch) Anaheim chiles

2/3 cup part-skim ricotta cheese

2/3 cup frozen whole kernel corn, thawed

3 tablespoons chopped green onions

1/4 teaspoon freshly ground pepper

1 large clove garlic, minced and divided

vegetable cooking spray

1/2 cup finely chopped onion

1/2 teaspoon ground cumin

1/4 teaspoon dried whole Mexican oregano

1/8 teaspoon salt

1 (14 1/2-ounce) can no-salt-added whole tomatoes,

drained and chopped

 

Place chiles on a baking sheet. Broil 3 inches from heat 15

minutes or until blackened and charred, turning once.

 

Place chiles in ice water, and chill 5 minutes. Drain well;

peel and discard skins. Cut a 4-inch slit in the side of each

chile; discard seeds, and set aside.

 

Combine ricotta cheese, corn, green onions, pepper, and

half of garlic; stir well. Spoon 1/3 cup of the cheese mixture

into each chile. Arrange chiles in a small baking dish. Bake

at 350 degrees F for 20 minutes or until thoroughly heated.

 

Coat a small saucepan with cooking spray; place over

medium-high heat until hot. Add remaining garlic and

chopped onion; saute 3 minutes. Add cumin and oregano;

saute 1 minute. Stir in salt and tomatoes.

 

Reduce heat and simmer, uncovered, for 10 minutes more,

stirring frequently. Pour sauce over chiles and serve.

 

Ruth

www.lotsarecipes.com