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Title: BAKED CHILIES RELLENOS DGSV43A
Categories: Main dish, Low-cal, Tex-mex, Beef
Yield: 2 servings
-JUDITH LAUSCH (DGSV43A)
4 Anaheim chiles; (6 in)
2/3 c Ricotta cheese; (part skim)
2/3 c Corn; whole kernel
3 tb Green onion; chopped
1/4 ts Pepper; fresh ground
1 cl Garlic, minced & divided
1/2 c Onion; finely chopped
1/2 ts Cumin; ground
1/4 ts Mexican oregano
1/8 ts Salt
1 cn Tomatoes; chopped; (14 oz)
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.
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