| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Mexican | Appetizers, Mexican | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | California ripe olives |
| 1/3 | c | Ricotta cheese |
| 1 | c | Shredded Jack cheese |
| 4 | To 6 Anaheim or poblano chiles or bell peppers | |
| Mole | ||
| 1/2 | c | Chopped onion |
| 1 | tb | Oil |
| 1 | tb | Chopped Cilantro |
| 2 | tb | Corn Meal |
| 2 | tb | Tomato Paste |
| 1 | ts | Chili Powder |
| 1/2 | ts | Garlic Powder |
| 1/2 | ts | Cumin |
| 1 1/2 | c | Beef Broth |
INSTRUCTIONS
Chiles Salt To Taste Chiles - Chop half the olives, slice the other half and reserve for mole. Mix chopped olives, ricotta and Jack cheeses. Slice down one side of chiles; remove seeds and spoon in filling. Put 1/8 inch hot water in baking pan. Place chiles in pan cut side up; cover with foil; bake at 350 degrees for 30 minutes. Serve with mole sauce. Mole - Saute onion in oil 2 minutes. Add remaining ingredients plus reserved sliced olives. Simmer five minutes. Makes 4 servings From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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