Baked chilies rellenos dgsv43a

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.

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