Baked Chilies Rellenos Recipe

• 8 lrg Anaheim Chiles
• 1 1/3 c. Ricotta Cheese
• 1 1/3 c. Whole Kernel Corn
• 1/4 c. Green Onion, minced
• 1/2 tsp Pepper
• 2 cl Garlic, chopped
• 1 c. Onion, finely minced
• 1 tsp Grnd Cumin
• 1/2 tsp Oregano
• 1/4 tsp Salt
• 1 can (28 ounce) Tomatoes, minced

1. Place chiles on a baking sheet.
2. Broil 3 inches from heat 15 min or possibly till blackened and charred, turning once.
3. Place chiles in ice water, and refrigerate5 min.
4. Drain well; peel and throw away skins.
5. Cut a 4 in slit in the side of each chile; throw away seeds, and set aside.
6. Combine ricotta cheese, corn, green onions, pepper, and half of garlic; stir well.
7. Put 1/3 c. of mix into each chile.
8. Arrange chiles in a small baking dish.
9. Bake at 350F degrees for 20 min or possibly till thoroughly heated.
10. Coat a small saucepan with cooking spray; place over medium heat till warm.
11. Add in remaining garlic and minced onion; saute/fry 3 min Add in cumin and oregano; saute/fry 1 minute.
12. Stir in salt and tomatoes.
13. Reduce heat and simmer, uncovered, for 10 min more, stirring frequently.
14. Pour sauce over chiles and serve.

chiles, ricotta cheese, kernel corn, green onion, pepper, garlic, onion, cumin, oregano, salt, tomatoes

Taken from cookeatshare.com/recipes/baked-chilies-rellenos-74415 (may not work)