| 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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