INGREDIENTS

INSTRUCTIONS

CHILIES RELLENOS
RED CHILI SAUCE
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 sauté, 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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