| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | Main dish, Low-cal, Tex-mex, Beef | 2 | Servings |
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) |
INSTRUCTIONS
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.
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