Try this Baked Chilies Rellenos recipe, or contribute your own.

Still searching for what to cook ?

Name: Baked Chilies Rellenos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 Anaheim chilies 6 inches; 2/3 cups Rico; 2/3 cups corn whole kernel; 3 tablespoons green onion chopped; 1/4 teaspoon pepper fresh ground; 1 clove garlic minced & divided; 1/2 cup onion finely chopped; 1/2 teaspoon cumin ground; 1/4 teaspoon Mexican Oregano; 1/8 teaspoon salt; 1 can tomatoes chopped, 14 oz.

Find the most delicious recipes here

INGREDIENTS

4 Anaheim chilies ; 6 inches
2/3 cups Rico
2/3 cups corn ; whole kernel
3 tablespoons green onion ; chopped
1/4 teaspoon pepper ; fresh ground
1 clove garlic ; minced & divided
1/2 cup onion ; finely chopped
1/2 teaspoon cumin ; ground
1/4 teaspoon Mexican Oregano
1/8 teaspoon salt
1 can tomatoes ; chopped, 14 oz.

INSTRUCTIONS

1. Place chiles on a baking sheet. Broil 3 in. from heat 15 minutes 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 inch slit in the side of each chile.

Discard seeds. set aside.

3. Combine ricotta cheese, corn, green onions, pepper, half of garlic, stir well.

Put ? cup of mixture into each chile. Arrange files in a small baking dish.

Bake at 350 degrees for 20 minutes or until thoroughly heated,

4. Coat a small saucepan with cooking spray. Place over medium heat until hot.

Add remaining garlic and chopped onion. Saute for 3 minutes.

Add cumin and oregano. Saute 1 minute. Stir in salt and tomaotes.

5. Reduce heat and simmer, uncovered, for 10 minutes more. stirring frequently. Pour sauce over chiles and serve.

NOTES

Alert editor

Baked Chilies Rellenos

4 Anaheim chilies 6 inches
2/3 cups Rico
2/3 cups corn whole kernel
3 tablespoons green onion chopped
1/4 teaspoon pepper fresh ground
1 clove garlic minced & divided
1/2 cup onion finely chopped
1/2 teaspoon cumin ground
1/4 teaspoon Mexican Oregano
1/8 teaspoon salt
1 can tomatoes chopped, 14 oz.

1.  Place chiles on a baking sheet. Broil 3 in. from heat 15 minutes 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 inch slit in the side of each chile.
Discard seeds. set aside.

3. Combine ricotta cheese, corn, green onions, pepper, half of garlic, stir well.
Put ? cup of mixture into each chile.  Arrange files in a small baking dish.

Bake at 350 degrees for 20 minutes or until thoroughly heated,

4. Coat a small saucepan with cooking spray.  Place over medium heat until hot.
Add remaining garlic and chopped onion.  Saute for 3 minutes.
Add cumin and oregano. Saute 1 minute. Stir in salt and tomaotes.

5. Reduce heat and simmer, uncovered, for 10 minutes more. stirring frequently.  Pour sauce over chiles and serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2233g)
Recipe Makes: 2 Servings

Calories: 904
Calories from Fat: 27 (3%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 99.9mg		3 %
Potassium 3581.8mg		94 %
Total Carbohydrate 210.4g		62 %
	Dietary Fiber 38.1g	153 %
	Sugars, other 172.3g
Protein 26.5g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 904

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe