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Recipe: Baked Chilies Rellenos edit
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Upload a photoCreated by: Anonymous
Tags: American, Animal, Beef, Calorie, Diet, Fat, Free, Health, Hispanic, Meat, Mexican, South American, Texas
edit Ingredients
8 |
lrg Anaheim Chiles |
1 ⅓ |
cups Ricotta Cheese |
1 ⅓ |
cups Whole Kernel Corn |
¼ |
cup Green Onion, chopped |
½ |
teaspoon Pepper |
2 |
cl Garlic, minced |
1 |
cup Onion, finely chopped |
1 |
teaspoon Ground Cumin |
½ |
teaspoon Oregano |
¼ |
teaspoon Salt |
1 |
can (28 oz) Tomatoes, chopped |
edit Preparation
Step 1 |
Place chiles on a baking sheet. Broil 3 inches from heat 15 minutes or until blackened and charred, turning once. |
Step 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. |
Step 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 350F degrees for 20 minutes or until thoroughly heated. |
Step 4 |
Coat a small saucepan with cooking spray; place over medium heat until hot. Add remaining garlic and chopped onion; saute 3 minutes Add cumin and oregano; saute 1 minute. Stir in salt and tomatoes. |
Step 5 |
Reduce heat and simmer, uncovered, for 10 minutes more, stirring frequently. Pour sauce over chiles and serve. |
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