Chilies Rellenos,light – We Love God!

Christian fasting is a test to see what desires control us. Fasting reveals the measure of food’s mastery over us – or television or computers or whatever we submit to again and again to conceal the weakness of our hunger for God. A real lived-out human act of preference for God over His gifts is the actual lived-out glorification of God’s excellence for which He created the world. Fasting is not the only way, or the main way, that we glorify God in preferring Him above His gifts. But it is one way.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy			6	Servings

INGREDIENTS

6		Long green Anaheim Chilies
		or any moderately hot
		chilies
2	oz	Ricotta Cheese
2	oz	Low-Fat Cream Cheese
3/4	c	Corn, fresh or frozen
1/4	c	Chives, freshly snipped
1/2	t	Salt
2	T	Canola or Olive Oil
2		Cloves Garlic, minced
1 1/2	T	Red Chili Powder
1	T	All-purpose Flour
1	t	Dried Oregano
2	c	Water
1/4	c	Tomato Paste
3/4	t	Salt

INSTRUCTIONS

If your New Year's resolutions include eating better in 1999, we hope
you've enjoyed the month of January at Recipe-a-Day. The Cook &
Kitchen Staff are in our final week of Recipe-a- Day~Light.  Today's
recipe prepares a spicy main course. You'll find the revised  rellenos
contain about 120 calories per serving and 6 grams of fat, of  which
2.9 grams are saturated fat. The Chili Sauce contains about 5  calories
per tablespoon with 0.4 grams of saturated fat, so spoon it  on thick!
Preheat the broiler. Place the fresh chilies on a baking skeet and
broil about 6 inches from the heating element, until the skin is
blistered a bit, about 6 to 8 minutes per side. Transfer the chilies
to a clean paper bag and close tightly to steam the chilies for about
10 more minutes.  Meanwhile, in a medium bowl, mix the ricotta cheese,
cream cheese,  corn, chives, and salt together. Preheat the oven to
300-F degrees.  Making sure to keep the stems attached, slip the skins
off the  chilies. Make a lengthwise slit in each of the chilies to
remove the  seeds. Fill each chili with about 2 or 3 tablespoons of the
cheese  and corn filling, and close the chili so it appears whole.
Place the chilies, seam-side up, in a large baking dish. Bake the
chilies for about 20 minutes, or until heated through. Serve with the
Red Chili Sauce.  Meanwhile, prepare the red Chili sauce by warming the
oil in a heavy  skillet over medium heat. Add the garlic and sautÃ©,
stirring  occasionally, until fragrant, about 2 minutes. Add the chili
powder,  flour, and oregano.  Cook, stirring constantly, for another
minute. Add the water  alternating with portions of the tomato paste.
Increase the heat to  medium-high and bring the mixture to a boil.
Reduce the heat to low  and simmer, stirring occasionally, until
thickened, about 15 minutes.  Season with salt and serve warm. Makes
about 2 cups of sauce.  Kitchen Staff Tip: You can prepare your Chilies
Rellenos and Red Chili  Sauce in separate steps if you'd like. The
chilies will keep for 2  days if covered and refrigerated prior to
baking. The Red Chili Sauce  will keep for up to 5 days when
refrigerated in an air-tight  container.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 24, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 118 Calories From Fat: 21 Total Fat: 2.3g Cholesterol: 8mg Sodium: 847.3mg Potassium: 219.4mg Carbohydrates: 21.5g Fiber: <1g Sugar: 2g Protein: 3g