Recipe - Stuffed Chiles With Olive Mole

1 One half cup California ripe olives
1/3 cup Ricotta cheese
1 cup Shredded Jack cheese
4 To 6 Anaheim or poblano
chiles or bell peppers
Mole
One half cup Chopped onion
1 tablespoon Oil
1 tablespoon Chopped Cilantro
2 tablespoon Corn Meal
2 tablespoon Tomato Paste
1 teaspoon Chili Powder
One half teaspoon Garlic Powder
One half teaspoon Cumin
1 One half cup Beef Broth

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 1/8 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 cut or sliced up olives. Simmer five minutes.

Makes 4 servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini