Baked Chiles Rellenos

Ingredients

• 4 anaheim chiles, (6 in)
• ⅔ cup ricotta cheese, (part skim)
• ⅔ cup corn, whole kernel
• 3 tbsp green onion, chopped
• ¼ tsp pepper, fresh ground
• 1 clove garlic, minced and divided
• ½ cup onion, finely chopped
• ½ tsp cumin, ground
• ¼ tsp Mexican oregano
• ⅛ tsp salt
• 1 can tomatoes, chopped, (14 oz)

Procedures

1. Place chiles on a baking sheet.
2. Broil 3 inches from heat 15 minutes or until blackened and charred, turning once.
3. Place chiles in ice water, and chill 5 minutes.
4. Drain well; peel and discard skins.
5. Cut a 4-inch slit in the side of each chile; discard seeds, and set aside.
6. Combine ricotta cheese, corn, green onions, pepper, and half of garlic; stir well.
7. Spoon ⅓ cup of the cheese mixture into each chile.
8. Arrange chiles in a small baking dish.
9. Bake at 350 degrees f for 20 minutes or until thoroughly heated.
10. Coat a small saucepan with cooking spray; place over medium-high heat until hot.
11. Add remaining garlic and chopped onion; saute 3 minutes.
12. Add cumin and oregano; saute 1 minute.
13. Stir in salt and tomatoes.
14. Reduce heat and simmer, uncovered, for 10 minutes more, stirring frequently.
15. Pour sauce over chiles and serve.[[Category:California chile Recipes

[[Category:Onion Recipes [[Category:Tomato Recipes