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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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 in 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. Put 1/3 cup of mixture into each chile. Arrange chiles in a small
baking dish. Bake at 350F degrees for 20 minutes or until thoroughly heated.
Coat a small saucepan with cooking spray; place over medium 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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