Baked Chilies Rellenos

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Cuisine: AmericanMain Ingredient: Beef

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Ready in 1 hours
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Original recipe makes 2

Verified by stevemur

3 tbGreen onion; chopped

4 Anaheim chiles; (6 in)

2/3 cRicotta cheese; (part skim)

1/2 tsCumin

2/3 cCorn; whole kernel

1/8 tsSalt

1 14-oz canTomatoes; chopped

1/4 tsMexican oregano

1/2 cOnion; finely chopped

1/4 tsPepper; fresh ground

1 clGarlic; minced & divided

Baked Chilies Rellenos Preparation

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.