| 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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