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

Related recipes