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Baked Chilies Rellenos Dgsv43a

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      Title: BAKED CHILIES RELLENOS DGSV43A
 Categories: Main dish, Low-cal, Tex-mex, Beef
      Yield: 2 Servings
 
           -JUDITH LAUSCH   (DGSV43A)
      4    Anaheim chiles; (6 in)
    2/3 c  Ricotta cheese; (part skim)
    2/3 c  Corn; whole kernel
      3 tb Green onion; chopped
    1/4 ts Pepper; fresh ground
      1 cl Garlic, minced & divided
    1/2 c  Onion; finely chopped
    1/2 ts Cumin; ground
    1/4 ts Mexican oregano
    1/8 ts Salt
      1 cn 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.
 
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