Baked Chiles Rellenos

Ingredients

 * 4 anaheim chiles, (6 in)
 * ⅔ cup ricotta cheese, (part skim)
 * ⅔ cup corn, whole kernel
 * 3 tbsp green onion, chopped
 * ¼ tsp pepper, fresh ground
 * 1 clove garlic, minced and divided
 * ½ cup onion, finely chopped
 * ½ tsp cumin, ground
 * ¼ tsp Mexican oregano
 * ⅛ tsp salt
 * 1 can tomatoes, chopped, (14 oz)

Directions

 * 1) Place chiles on a baking sheet.
 * 2) Broil 3 inches from heat 15 minutes or until blackened and charred, turning once.
 * 3) Place chiles in ice water, and chill 5 minutes.
 * 4) Drain well; peel and discard skins.
 * 5) Cut a 4-inch slit in the side of each chile; discard seeds, and set aside.
 * 6) Combine ricotta cheese, corn, green onions, pepper, and half of garlic; stir well.
 * 7) Spoon ⅓ cup of the cheese mixture into each chile.
 * 8) Arrange chiles in a small baking dish.
 * 9) Bake at 350 degrees f for 20 minutes or until thoroughly heated.
 * 10) Coat a small saucepan with cooking spray; place over medium-high heat until hot.
 * 11) Add remaining garlic and chopped onion; saute 3 minutes.
 * 12) Add cumin and oregano; saute 1 minute.
 * 13) Stir in salt and tomatoes.
 * 14) Reduce heat and simmer, uncovered, for 10 minutes more, stirring frequently.
 * 15) Pour sauce over chiles and serve.

[[Category:California chile Recipes [[Category:Onion Recipes [[Category:Tomato Recipes