Stuffed Chiles with Olive Mole

• 1 1/2 cups olives ripe
• 13 cup ricotta cheese
• 1 cup monterey jack cheese shredded
• 6 each poblano peppers
• 1/2 cup onions chopped
• 1 tablespoon vegetable oil
• 1 tablespoon cilantro chopped
• 2 tablespoons cornmeal
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 1/2 cups beef stock

1. Chop half the olives, slice the other half and reserve for mole.
2. Mix chopped olives, ricotta and Jack cheeses.
3. Slice down one side of chiles; remove seeds and spoon in filling.
4. Put 18 inch hot water in baking pan.
5. Place chiles in pan cut side up; cover with foil; bake at 350F (180C).
6. for 30 minutes.
7. Serve with mole sauce.

olives, ricotta cheese, poblano peppers, onions, vegetable oil, cilantro, cornmeal, tomato paste, chili powder, garlic, cumin, beef stock

Taken from recipeland.com/recipe/v/stuffed-chiles-olive-mole-39589 (may not work)