Baked Chilies Rellenos

Title:
Baked Chilies Rellenos

Yield:
2 Servings

Categories:
Main
Dishes,
Low-cal,
Tex-mex,
Beef




Ingredients:





          -JUDITH LAUSCH   (DGSV43A)


     4    Anaheim chiles; (6 in)


   2/3 c  Ricotta cheese; (part skim)


   2/3 c  Corn; whole kernel


     3 tb Green onion; chopped


   1/4 ts Pepper; fresh ground


     1 cl Garlic, minced & divided


   1/2 c  Onion; finely chopped


   1/2 ts Cumin; ground


   1/4 ts Mexican oregano


   1/8 ts 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 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.