• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Baked Chilies Rellenos

  • Recipe Submitted by on

Category: Low Calorie, United States, Beef, Main Dish

 Ingredients List

  • 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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