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60+ Minutes |
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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.
| Ingredients:
8 large Anaheim Chiles
1 1/3 Cup(s) Ricotta Cheese
1 1/3 Cup(s) Whole Kernel Corn
1/4 Cup(s) Green Onion, chopped
1/2 Teaspoon(s) Pepper
2 Centiliter(s) Garlic, minced
1 Cup(s) Onion, finely chopped
1 Teaspoon(s) Ground Cumin
1/2 Teaspoon(s) Oregano
1/4 Teaspoon(s) Salt
1 Can(s) (28 oz) Tomatoes, chopped |
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