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Baked Chilies Rellenos Dgsv43a low-cal, main dish, beef, chili, tex-mex 4 anaheim chiles; (6 in) 2/3 cup ricotta cheese; (part skim) 2/3 cup corn; whole kernel 3 tablespoon green onion; chopped 1/4 teaspoon pepper; fresh ground 1 centiliter garlic, minced & divided 1/2 cup onion; finely chopped 1/2 teaspoon cumin; ground 1/4 teaspoon mexican oregano 1/8 teaspoon salt 1 can tomatoes; chopped; (14 oz) 1. Place chiles on a baking sheet. Broil 3 in. from heat 15 min. or until blackened and charred, turning once. 2. Place chiles in ice water, and chill 5 minutes. Drain well; peel and discard skins. Cut a 4 in slit in the side of each chile; discard seeds, and set aside. 3. Combine ricotta cheese, corn, green onions, pepper, and half of garlic; stir well. Put 1/3 c of mixture into each chile. Arrange chiles in a small baking dish. Bake at 350 degrees for 20 min. or until thoroughly heated. 4. Coat a small saucepan with cooking spray; place over med. heat until hot. Add remaining garlic and chopped onion; saute 3 min. Add cumin and oregano; saute 1 minute. Stir in salt and tomatoes. 5. Reduce heat and simmer, uncovered, for 10 minutes more, stirring frequently. Pour sauce over chiles and serve. (About 262 calories per 2 filled chilies and 1/2 c sauce. Chol: 26 mg). From Healthy Cooking, adapted and formated for you by Judy Lausch, DGSV43A. Please enjoy. Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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