Recipe - Baked Chilies Rellenos

JUDITH LAUSCH (DGSV43A)
4 Anaheim chiles; (6 in)
2/3 cup Ricotta cheese; (part skim)
2/3 cup Corn; whole kernel
3 tablespoon Green onion; chopped
One fourth teaspoon Pepper; fresh ground
1 cl Garlic, minced & divided
One half cup Onion; finely chopped
One half teaspoon Cumin; ground
One fourth teaspoon Mexican oregano
1/8 teaspoon 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 cup 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 One half cup sauce. Chol: 26 mg).
From Healthy Cooking, adapted and formated for you by Judy Lausch, DGSV43A.
Please enjoy.