Baked Chilies Rellenos Dgsv43a Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
-JUDITH LAUSCH, DGSV43A
4: Anaheim chiles, (6 in)
2/3 cup: Ricotta cheese, (part skim)
2/3 cup: Corn, whole kernel
3 tbsp: Green onion, chopped
1/4 tsp: Pepper, fresh ground
1 centiliter: Garlic, minced & divided
1/2 cup: Onion, finely chopped
1/2 tsp: Cumin, ground
1/4 tsp: Mexican oregano,
1/8 tsp: Salt,
1 can: Tomatoes, chopped; (14 oz)
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp