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Home > Ethnic Dishes > Hispanic
Baked Chiles Rellenos
Serves: 2
Ingredients:
- 4 (6-inch) Anaheim chiles
- 2/3 cup part-skim ricotta cheese
- 2/3 cup frozen whole kernel corn, thawed
- 3 tablespoons chopped green onions
- 1/4 teaspoon freshly ground pepper
- 1 large clove garlic, minced and divided
- vegetable cooking spray
- 1/2 cup finely chopped onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried whole Mexican oregano
- 1/8 teaspoon salt
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
Place chiles on a baking sheet. Broil 3 inches from heat 15 minutes or until blackened and charred, turning once.
Place chiles in ice water, and chill 5 minutes. Drain well; peel and discard skins. Cut a 4-inch slit in the side of each chile; discard seeds, and set aside.
Combine ricotta cheese, corn, green onions, pepper, and half of garlic; stir well. Spoon 1/3 cup of the cheese mixture into each chile. Arrange chiles in a small baking dish. Bake at 350 degrees F for 20 minutes or until thoroughly heated.
Coat a small saucepan with cooking spray; place over medium-high heat until hot. Add remaining garlic and chopped onion; saute 3 minutes. Add cumin and oregano; saute 1 minute. Stir in salt and tomatoes.
Reduce heat and simmer, uncovered, for 10 minutes more, stirring frequently. Pour
sauce over chiles and serve.
Nutrition information: Calories from fat 25%, Cholesterol 26 mg, Sodium 276 mg
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