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Add a photoServings: 4
Ingredients
- 8 lrg Anaheim Chiles
- 1 1/3 c. Ricotta Cheese
- 1 1/3 c. Whole Kernel Corn
- 1/4 c. Green Onion, minced
- 1/2 tsp Pepper
- 2 cl Garlic, chopped
- 1 c. Onion, finely minced
- 1 tsp Grnd Cumin
- 1/2 tsp Oregano
- 1/4 tsp Salt
- 1 can (28 ounce) Tomatoes, minced
Directions
- Place chiles on a baking sheet. Broil 3 inches from heat 15 min or possibly till blackened and charred, turning once.
- Place chiles in ice water, and refrigerate5 min. Drain well; peel and throw away skins. Cut a 4 in slit in the side of each chile; throw away seeds, and set aside.
- Combine ricotta cheese, corn, green onions, pepper, and half of garlic; stir well. Put 1/3 c. of mix into each chile. Arrange chiles in a small baking dish. Bake at 350F degrees for 20 min or possibly till thoroughly heated.
- Coat a small saucepan with cooking spray; place over medium heat till warm. Add in remaining garlic and minced onion; saute/fry 3 min Add in cumin and oregano; saute/fry 1 minute. Stir in salt and tomatoes.
- Reduce heat and simmer, uncovered, for 10 min more, stirring frequently. Pour sauce over chiles and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 81 | 43% |
| Total Fat 9.05g | 11% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 304mg | 13% |
| Potassium 361mg | 10% |
| Total Carbs 17.04g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.2g | 3% |
| Protein 11.36g | 18% |
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