Stuffed Chiles With Olive Mole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 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,
1/2 cup: Chopped onion,
1 tbsp: Oil,
1 tbsp: Chopped Cilantro,
2 tbsp: Corn Meal,
2 tbsp: Tomato Paste,
1 tsp: Chili Powder,
1/2 tsp: Garlic Powder,
1/2 tsp: Cumin,
1 1/2 cup: Beef Broth,
Directions:
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 sliced olives. Simmer five minutes.
Makes 4 servings
Source from luhu.jp
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 sliced olives. Simmer five minutes.
Makes 4 servings
Source from luhu.jp