Baked Chiles Rellenos

Baked Chiles Rellenos

Prep Time: 0

Yield: 2

Baked Chiles Rellenos


  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons chopped green onions
  • 2/3 cup frozen whole kernel corn, thawed
  • 2/3 cup part-skim ricotta cheese
  • 4 (6-inch) Anaheim chiles
  • 1/2 teaspoon ground cumin
  • 1/2 cup finely chopped onion
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
  • 1/8 teaspoon salt
  • vegetable cooking spray
  • 1/4


  1. 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.

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