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

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