Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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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