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Baked Chilies Rellenos Recipe
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To make Baked Chilies Rellenos you will need
Ingredients
| 4 | | Anaheim chiles; (6 in) | | 2/3 | cups | Ricotta cheese; (part skim) | | 2/3 | cups | Corn; whole kernel | | 3 | tablespoons | Green onion; chopped | | 1/4 | teaspoons | Pepper; fresh ground | | 1 | clove | Garlic, minced & divided | | 1/2 | cups | Onion; finely chopped | | 1/2 | teaspoons | Cumin; ground | | 1/4 | teaspoons | Mexican oregano | | 1/8 | teaspoons | Salt | | 1 | can | Tomatoes; chopped; (14 oz) |
Instructions
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.
Enjoy your Baked Chilies Rellenos
How much is in a cup?
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Sun 24 Aug 2008
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