4 anaheim chiles, (6 in)
2/3 cup ricotta cheese, (part skim)
2/3 cup corn, whole kernel
3 tbsp green onion, chopped
1/4 tsp pepper, fresh ground
1 cl garlic, minced & divided
1/2 cup onion, finely chopped
1/2 tsp cumin, ground
1/4 tsp mexican oregano
1/8 tsp salt
1 can tomatoes, chopped; (14 oz)
Directions
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.
Servings: 2 servings
Baked Chilies Rellenos Dgsv43a Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican
The History of Recipes
It is actually possible to trace the history of recipes way back into antiquity, in truth as far back into history as early Egypt, and potentially, even further back. However, sadly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move on, there were a couple of interesting cookery books which were published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian food that we all know today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab countries, including spices like basil and coriander. These new herbs and spices led to a surge in recipe publications, most of which still exist in private libraries. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Chilies Rellenos Dgsv43a recipe.
